After I made the Tomato Jam the other day, I got to thinking. You would think this is a good thing and for others, I highly recommend it. But, for The Goddess, it usually means she’s about to get into trouble. This turned out to be good trouble. You see she had a couple of apricots that had seen better days and she had some fresh pineapple in the fridge and she got to thinking about how to use them. And she’d just made this great Tomato Jam and Voìla! A new recipe was born. Well, not new, but altered. And in a very good way. This is going to be great on a fish taco. The sweet and sour aspect is wonderful. Most people love that combination, with all it’s possibilities.
I took the basic recipe for Tomato Jam, the one I posted earlier, then went astray and wandered around, meander really, into a new flavor profile. I really, really liked the other one. I still do. But I love this one, too. It’s a bit more complex, a little sweet and sour thing going on. And it’s just as easy to make.
I added onion, a hit of lime zest, finely diced fresh pineapple and apricots. I altered the spices just slightly. You’re going to cook this for awhile, but keep an eye on it. The mixture can stick and burn, so remember to use a heavy-bottomed pot and keep the temperature relatively low. Give it a stir every now and then. You can see how far it’s reduced. Remember that you’re going to add a “final flavor boost” just before you pull it off the flame. That way, the spices will fully bloom and you’ll get more depth of flavor.
I was thinking this might be equally good with peaches, instead of pineapple, when summer peaches are in…I liked the apricots, too. I do want to make this using some dried California apricots diced up, instead of fresh. I’ll reconstitute them with some bourbon…I’ll keep you posted.
This is great with a grilled cheese; well, with any cheese, really. Remember that when you taste it, the flavors will change as it lounges in the fridge. You may can this for longer storage; you can find instructions that would apply here. You might want to try that recipe, too!
- 1 (28-ounce) can petite diced tomatoes, undrained (fire-roasted if possible)
- 1 (15-ounce) can crushed tomatoes
- 3/4 cup very finely diced fresh pineapple
- 1/2 cup very finely diced onion
- 2 apricots, very finely diced (optional, but a nice addition)
- 1/2 cup sugar
- 3 tablespoons lime juice (I used 1/3 cup, but I wanted a sharper flavor)
- 1-2 tablespoons minced or grated gingerroot
- 1 teaspoon urfa biber chile or other chile flakes (optional)
- 4 teaspoons whole brown mustard seeds
- 1 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon Vietnamese cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- Crushed red pepper flakes or cayenne, to taste
- 1-2 tablespoons tomato paste (optional)
- Final Flavor Boost:
- 1 teaspoon smoked sweet or hot paprika
- 1/2 teaspoon ground allspice
- 1/3 teaspoon ground cardamom
- 1/3 teaspoon ground Vietnamese cinnamon
- 1/3 teaspoon ground cumin
- 2-3 teaspoons honey (if needed)
Combine all the ingredients in a heavy pot except the tomato paste. Bring to a boil over medium heat, stirring frequently. Lower the heat and simmer, stirring now and then to prevent sticking. You’ll need to stir more frequently as the mixture cooks down to a jam-like consistency. It will take about an hour or a little more. Stir in the tomato paste, beginning with the lesser amount, add the final flavor boost and the honey, if using; continue to cook for 5-10 minutes. Cool to room temperature; pour in a jar and refrigerate. The jam will keep for several weeks.
NOTE: I use the tomato paste to add depth and richness. Therefore, you’ll need to judge how “tomato-y” the batch you’re making is. If you like the flavor, then just simply leave out the tomato paste.
Tomato-Pineapple Jam Recipe©Marcia Lahens 2016. All Rights Reserved.
I wish you could smell the aroma as it cooks; the house smells fantastic. That’s because those spices are releasing their oils into the air, and I want those oils swimming around the jam and being inserted squarely into the finished jam. When I made this a second time, I combined all the spices, then add about 1/2 at the beginning and the remainder about 5-10 minutes before the end of cooking. I liked that version better. I didn’t change the recipe, because I think you should make a batch by the recipe first, then change it if you wish. It gives you a reason to make another batch! The Spice Honey liked this with grilled fish, which I didn’t photograph, of course. You’ll just have to trust me! An added thought…a good schmear on a BLT, maybe?