So Jammy

It is an ongoing effort to keep up with my over abundant tomato garden.
It is to early to make chili sauce as the local peppers are not in yet.
This is close but more versatile. You can peel the tomatoes if you like but I prefer to just leave the skins on.
This sweet and sour relish is wonderful on burgers, steak or eggs. It's even good paired with cream cheese on crackers.

Tomato Jam

• 1 pound of small tomatoes such as plum or Juliet chopped.
  
• 1/3 cup red wine vinegar
• 3 tbsp sugar
• 1 clove minced garlic
• 1/4 teaspoon each of cinnamon and allspice
• dash of Worcestershire sauce
• salt and pepper

In a nonstick pan over high heat bring all ingredients to a boil.
Immediately reduce heat to medium and simmer for 30 min or until it has begun to thicken and caramelize. Stir occasionally breaking up large pieces with a wooden spoon.
Let cool and place in airtight jars. Store in fridge for up to month or freeze.
Makes 2 jars.



You can also use this jam to make a delicious appetizer. Takes all of 5 minutes to put together.
I guarantee this dip will be a success at any gathering!

"Red and White Dip"

• 1 tub of whipped cream cheese
• 1/4 cup of sour cream
• 1/4 cup of Miracle Whip
• 1 small jar of tomato jam
• minced basil

In a bowl mix cheese, sour cream and dressing until fluffy. Spread on a serving platter Top with jam and minced basil. Serve with crackers, baguette or pita triangles.

Cheers!