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Recipe By: Chef Chris

Shared By Chef Roberto

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Tomato Jam

Ingredients

Crushed Tomatoes - 6 cans
Lemon juice - 6 cups
White Sugar - 2 1/4 gals + 1 cup
Apple Cider Vin - 9 cups
Jalapeño, Fresh - 6 large chopped (6 oz)
Onion, Yello, large Chop - 6 each
EVOO - 2 floz

Directions

In a rondo, sauté onions, jalapeños, and gingers in oil
Add remaining ingredients
Bring to a boil, stir frequently
Cut heat to simmer
Let simmer until reduced to 1/3 until jam like consistency
Make sure to stir frequently to avoid scorching
Label, date, and store properly

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