Spicy Tomato Jam
Prep Time: 5-10 minutes

Ingredients
1 pound�ripe cherry tomatoes, about 3 cups
6 tablespoons�sugar
6 tablespoons�light brown sugar, packed
2 tablespoons�grated fresh ginger
1/2 �lemon, sliced in thin half-moons
1/2 teaspoon�ground cinnamon
1/2 teaspoon�cumin seeds, toasted and ground
1/2 teaspoon�ground cloves
2 tablespoons�unfiltered cider vinegar
salt
cayenne pepper

This piquant Mediterranean chutney - our version of Joyce Goldstein's recipe - always sells out. We stew cherry tomatoes - big ones are fine here - with lots of fresh ginger, lemon, sugar, and warm spices until they carmelize. The jam keeps for weeks in the refrigerator, so make a double recipe - it's good to have on hand.

Directions
Combine the tomatoes, sugars, ginger, lemon, spices and 1 1/2 tablespoons of the vinegar in a medium-size, heavy-bottomed saucepan.

Add a pinch each of salt and cayenne and cook over medium-high heat, stirring often, until the tomatoes cook down to a jam and the sugars are bubbly and caramelized, about 30 minutes.

Set aside to cool. If it's too sweet, adjust the seasoning with up to 1/2 tablespoon of the vinegar.

Ease of preparation: Moderate

Preparation time: 5-10 min

Cook time: 30 min

Servings: make about 2 cups