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Spicy Tomato Jam

Spicy Tomato Jam

Photo by America's Test Kitchen.

2½ pounds tomatoes, cored and chopped coarse

1 cup red wine vinegar

¾ cup sugar 7 garlic cloves, minced

1 habanero chile, stemmed, seeded, and minced

½ teaspoon ground cumin

½ teaspoon salt

1. Combine all ingredients in large saucepan and bring to boil over mediumhigh heat. Reduce heat to medium-low and simmer vigorously, stirring often and adjusting heat as needed, until mixture has thickened, darkened in color, and measures slightly more than 2 cups, 1 to 1¼ hours.

2. Let jam cool slightly. Using funnel and spoon, portion jam into two 1-cup jars, then let cool to room temperature. Cover, refrigerate, and serve. (Jam can be refrigerated for at least 4 months; flavor will become milder over time.)