Spicy Tomato Jam

Little pot of bubbling goodness seeks lentil patties, sweet potato fries, or pretty much anything else.

I recently made this recipe from Crumb Blog for lentil patties with tomato jam. The lentil patties were pretty good, but the tomato jam was really something to write home about.

It's one of those foods that makes you feel warm, even when it's cold. It has just the right balance of sweetness, acidity, and spice. The mustard seeds are a must (haha, mustard seeds). Their crunch, and the little burst of toasty peppery flavor that follows, are amazing in contrast to the rest of the flavors. The next time you're tempted to put ketchup on something, consider this instead. 

I have a little bit of this gold left over in the freezer. I'm thinking I may thin it out with vegetable broth and use it as a sauce for a stir-fry. Stay tuned for the results.

The only change I made to this recipe was upping the amount of mustard seeds. I think 1 tsp is the perfect amount to make sure you get some crunch in each bite. I also changed the point at which the cumin and red pepper flakes are added. I think sauteeing them with the garlic, shallot, and ginger for a moment before adding the liquids makes them more flavorful.

The Recipe:

2 tb olive oil

1 clove garlic, minced finely

1 shallot, minced finely

2 tb ginger root, grated

1 tsp mustard seeds

1 tsp cumin

1/2 tsp red pepper flakes

1/2 c cider vinegar

28 oz tomatoes, crushed

1/2 c brown sugar

• In sauce pan, saute garlic, shallot, and ginger in oil for 2-3 minutes. 
• Add mustard seeds and cook 2 minutes.
• Stir in cumin and red pepper flakes and cook 30 seconds.
• Stir in the remaining ingredients. 
• Simmer, uncovered, for 45-60 minutes until the jam is thick and glossy like ketchup. Stir occasionally so the bottom doesn't burn.

The Verdict:

Overall grade: A

Overall reason: Adds warm spiciness to anything that would normally get ketchup.

Time to prepare: 10 minutes of work, 60 minutes total

Husband quote: "It's sweet and spicy, like you."