Refrigerator Tomato Jam
1½ lb fresh tomatoes, or 28 oz good quality canned tomatoes
1 inch small piece of fresh ginger, peeled and chopped, about 1½ t
1 or 2 jalapenos, chopped ¼ c fish sauce
2 cloves garlic, chopped ½ c red wine vinegar
1 c sugar
Peel and seed tomatoes. Chop ingredients by hand or in a food processor on
pulse. Pour into a saucepan. Simmer until thick and syrupy, 30 minutes or
more. Stir occasionally to prevent sticking. When it is jam consistency (coats
the back of a spoon), cool, and pour into sterilized jars. Keep refrigerated. Lasts
for a few weeks in refrigerator. To preserve longer, follow hot bath canning
procedures.
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