This tomato & ginger jam is the perfect accompaniment for roasted pork. Glenn and I often roast pork tenderloin so I like to keep a jar of this condiment in the fridge at all times. When it’s time to use up the roasted pork left-overs the jam also works well in a sliced pork sandwich along with some mayo.
Yield: 1 pint jar
- 6 or 7 medium sized ripened plum tomatoes (4 cups prepared)
- ¾ C white sugar
- ¾ C cider vinegar
- ¼ tsp. salt
- 1 onion finely chopped
- 6 garlic cloves minced finely (or use a garlic press)
- 3T fresh ginger (peeled and minced)
- 1/4 tsp. of hot paprika
- ¼ C raisins
- First, place whole tomatoes into a large bowl and cover them with boiling hot water and let them sit for a few minutes. The skin will split and peel off easily once the tomatoes have cooled down a bit. Seed first, then chop the tomatoes into a small dice and set aside.
- Combine the sugar, vinegar and salt in a stainless steel pot and bring this mixture to a boil over high heat. Turn the burner down to medium and let the mixture continue to simmer until it is reduced by half. This will take between 10 – 15 minutes.
- Add the diced plum tomatoes, onions, garlic, ginger and hot paprika to the vinegar mixture and simmer for 30 minutes. The mixture will thicken slowly. Make sure to stir often during this process, especially towards the end, as the jam may scorch and could make a mess on the bottom of your steel pot!
- Remove from burner and add the raisins. Once cooled store tightly covered in the fridge.