This sauce is tangy, slightly sweet and spicy. It’s great on eggs, glazed over baked chicken, and in my turkey burgers.
My only dilemma is what to call it. It’s not spicy enough to be a salsa—at least according to my sister in Texas. It’s not sweet enough, or sticky enough, to be a jam. Chutney—What is a chutney anyway?
Jam wins by default. My handwriting is so big that that’s all that fits on the canning jar lid! Actually it’s abbreviated even more to “Tom On Jam”.
As I’ve said before, I like to do bulk cooking so I make huge batch and can it. I can the jam in 4 oz. and 8 oz. jars so that I don’t have too much open in the fridge at any given time. You can adjust the overall quantity and spices to your own preferences.
- 5 lbs tomatoes, milled (for finer texture)
- 13/4 cup sautéed onions, diced
- 2 medium apples, peeled and diced
- 5 cloves roasted garlic
- ¼ cup lime/lemon juice
- 1 tsp fresh grated ginger
- 1 tbsp salt
- 3 bay leaves
- 1 tsp thyme
- 1 tsp coriander
- 1 tsp cinnamon
- 1 tsp parsley
- Red pepper flakes, to taste
- Cook over medium high heat. Bring to boil, reduce to simmer until thickened.
- Remove bay leaves.
- The jam can be canned at this point, refrigerated for a week or even frozen.