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Spicy Tomato Jam

Name: Spicy Tomato Jam
Ingredients: 2 pounds, plum tomatoes, cored and cut into ½-inch pieces; 1 1/4 cups, sugar; 3/4 cup, red wine vinegar; 1/4 cup, fish sauce; 6 , garlic cloves, minced; 1 , large jalapeño chile, stemmed, seeds reserved, and minced; 1 tablespoon, grated fresh ginger; 2 , star anise pods (optional)

By Elizabeth Carduff ･ Appears in Cook's Illustrated July/August 2020

This spicy jam over eggs, on sandwiches, or on crackers with a pungent cheese.

A cookbook recipe exclusively for ATK Essential members from Foolproof Preserving

YIELD Makes about two 1-cup jars

TIME 50 minutes, plus 24 hours chilling

A cookbook recipe exclusively for ATK Essential members from Foolproof Preserving

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Gather Your Ingredients

2 pounds plum tomatoes, cored and cut into ½-inch pieces

1 ¼ cups sugar

¼ cup fish sauce

6 garlic cloves, minced

1 large jalapeño chile, stemmed, seeds reserved, and minced

1 tablespoon grated fresh ginger

2 star anise pods (optional)

Key Equipment

Before You Begin

For a spicier jam, add the reserved jalapeño seeds. The star anise pods add a subtle licorice-like flavor, but they can be omitted, if desired. Serve this jam over eggs, on sandwiches, or on crackers with a pungent cheese.

Instructions

Combine tomatoes; sugar; vinegar; fish sauce; garlic; jalapeño (and reserved seeds, if desired); ginger; and star anise, if using, in 12-inch nonstick skillet. Bring to boil over high heat. Reduce heat to medium-high and simmer, stirring often, until mixture is thickened and has darkened in color, 25 to 30 minutes.

Discard star anise, if using. Mash jam with potato masher to even consistency. Continue to simmer until rubber spatula or wooden spoon leaves distinct trail when dragged across bottom of skillet, 5 to 10 minutes longer. Transfer jam to two 1-cup jars and let cool completely. Cover and refrigerate for at least 24 hours before serving. (Jam can be refrigerated for up to 3 weeks.)

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