2 lbs. ripe tomatoes, cored and coarsely chopped (Roma tomatoes work best)

3/4 C. brown sugar

2 T. apple cider vinegar

1 T. fresh grated ginger

1/4 tsp. ground cinnamon

1/4 tsp. ground cloves

1/4 tsp. cayenne

1 tsp. salt

Place all ingredients in saucepan and bring to boil, stirring frequently. Reduce heat and simmer, stirring occasionally until the consistency of jam. Cool and place in sealed container. Store in fridge.

Cook’s note: “While this is delicious on almost anything, it makes a great appetizer. Spread crackers with layer of goat cheese and top with the tomato jam. This makes a great hostess gift when you have a bumper crop of tomatoes.”

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