This is the most simple recipe! We eat this with cheese and bread, grilled cheese sandwiches, on top of soups, spread on a bagel for breakfast! The possibilities are endless.
Right now at The Truffle Table, this jam is on our bestselling Grilled Cheese Sandwich with Provolone Piccante and Tender Belly Bacon.
Tomato Chipotle Jam
- 4# Fresh red tomatoes cut to 1” dice (a good quality, canned tomato can be substituted)
- 2 lemons juice and zest
- 1 oz ginger cut into slices
- 2 Cups brown sugar
- 2 teaspoon ground cumin
- ½ of a 7oz can of chipotles en adobo
- 1/2teaspoon ground cinnamon
Combine everything in a wide saucepan and simmer until thick.
Let cool completely and fold in ¼ cup chopped mint