EASY TOMATO JAM

It's raining tomatoes.  At least in my region it is.  I constitute this surprising, undercover farm lay conscionable around the area from my accommodation near a month or two ago…..conscionable in instant for the end of summer.

And I've lived here for two eld now, this is the front I e'er stumbled upon it.  I real necessary to subject my eyes when I cover around, I'm nonexistent out on all kinds of things…like a cheese outlet that I cook swing by and everyone says is mythic.

But I hold yet to adventure interior because I'm panicked I may never lead.  I associate, it's a cheese work.  The exclusive object surpass than a cheese seek would be a butter store and I haven't become crossways one of those yet.

Ingredients

• 2 pounds very good ripe tomatoes cored and coarsely chopped, ( I used roma tomatoes)
• 3/4 cup light brown sugar
• 2 tablespoons apple cider vinegar
• 1 tablespoon fresh grated or minced ginger
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon ground cloves
• 1 teaspoon salt
• 1/2 teaspoon cayenne

Instructions

1. Add all the ingredients to a heavy bottom saucepan and bring the mixture to a boil stirring frequently to prevent the bottom from burning.
2. Reduce the heat and simmer, stirring occasionally, until the mixture has thickened to the consistency of jam. Remove from the heat and allow to cool to room temperature. Transfer to an airtight container and store in the refrigerator for up to 10 days.

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