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Emeril's Tomato Jam

Source of Recipe

From "Southern Appetizers" by Denise Gee


Recipe Introduction

"This recipe, adapted from one by Chef Emeril Lagasse, is an updated alternative to hot-pepper jelly."

List of Ingredients

â—¦ 2 cups diced tomatoes
â—¦ 1 cup rice wine vinegar
â—¦ ¼ cup light corn syrup
â—¦ 2 tablespoons sugar
â—¦ 2 tablespoons honey
â—¦ 1 tablespoon minced garlic
â—¦ â…› to ¼ teaspoon cayenne pepper


Recipe

In a medium saucepan, stir to combine the tomatoes, vinegar, corn syrup, sugar, honey, garlic, and cayenne and bring the mixture to a boil. Lower the heat to a simmer and cook, stirring occasionally, until most of the liquid has evaporated, 30 to 35 minutes.

Remove the pan from the heat and let the tomato jam cool to room temperature. Store in an airtight container in the refrigerator for up to 2 weeks.

Makes about 1 cup