Moroccan-Inspired Sweet and Hot Cherry Tomato Jam

Name: Moroccan-Inspired Sweet and Hot Cherry Tomato Jam
Yield: Makes 6 pints
Cuisine: Morocco
Ingredients: 1 cup cider vinegar; 2 quarts cherry tomatoes, washed and stemmed; 6 ounces fresh ginger, peeled and thinly sliced across the grain; 2 cups white sugar; 2 cups brown sugar; 1 teaspoon ground cloves; 1 teaspoon cayenne pepper; 2 lemons, cut in half lengthwise and sliced paper thin; 1 tablespoon ground cinnamon; 1 cup water; 1 tablespoon ground cumin; Salt and freshly ground black pepper

Preparation info

Makes
6 pints

Difficulty
Easy

Appears in

Back to Square One

By Joyce Goldstein

Published 1992

About

This is great with cooked chicken or lamb, or drizzled on grilled eggplant. Minus the cumin and cayenne it makes a nice alternative to ketchup for steak.

Ingredients

6 ounces fresh ginger, peeled and thinly sliced across the grain
1 cup cider vinegar
2

Method

Procedure

Combine the ginger and the vinegar in the container of a food processor or blender and process until the ginger is finely ground. Transfer to a deep, heavy saucepan, preferably enamel-covered cast iron. Add the cherry tomatoes, the sugars, the sliced lemons, and the water. Cover and cook 15 minutes over medium to high heat. Add the spices, reduce the heat and simmer, stirrin

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Part of

Sauces and Condiments

Matthew Cockerill

9 months ago from United Kingdom

I made this, based on Jules's recommendation, and very glad I did. The citrus element means that it's halfway between a savoury marmalade and a chutney, but the whole cherry tomatoes add interest. Instead of an amorphous mush, you have delicious sweet little orbs to enjoy. I worked perfectly as an accompaniment to a gooey toasted cheese sandwich. I deliberately included a generous helping of the spices which makes for a very punchy flavour (works for me!), but you could certainly dial it back for something a little more subtle, to more fully appreciate the flavour of the tomatoes themselves.

Jules Paulk

updated 9 months ago from United States

I used to make this in a restaurant in the Bay area that took a lot of influence from Joyce and in fact had a lot of people on our staff who had spent time in square one. This is an easy recipe and so tasty and tends to surprise people with delight when they eat it. I'm doing some canning and have a bunch of tomatoes. I've searched out this recipe due to such fond memories of it from all those years ago.

Matthew Cockerill

9 months ago from United Kingdom

I love the sound of this - thanks for sharing the backstory!

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