Tomato and Calabrian Chile Jam
San Marzano tomatoes lend a deep, concentrated flavor to this sweet condiment, while Calabrian chiles bring a smoky heat. Use it to top grilled, bone-in pork chops, cheeseburgers, or grilled cheese sandwiches. Makes 3 cups
Ingredients
- 1 28- ounce can San Marzano PDO tomatoes in juice
- 2 cups granulated sugar
- ¼ cup red wine vinegar
- 2 tablespoons Calabrian chile paste
- 1 clove garlic minced
- ½ teaspoon ground cinnamon
- ½ teaspoon ground black pepper
- 2 fresh bay leaves
Instructions
- Empty tomatoes and can juices into a medium saucepot. Using your hands, crush tomatoes into a thick pulp. Add remaining ingredients and stir to combine.
- Bring mixture to a simmer and cook, stirring often, for approximately 1 hour, or until it has thickened enough to hold onto the back of a spoon. (If it’s too loose, continue stirring and simmering in 5-minute intervals until it reaches a jam-like consistency.) Jam will continue to thicken as it cools.
- Remove bay leaves and allow jam to cool completely to room temperature before serving. This jam can be preserved in jars—refer to your trusted canning resource for instructions.