Food in Jars is that you leave the skin on for both texture and flavor.
This is the honey version of the recipe. She also has one that uses sugar. I have had an unopened 3 lb container of honey in the pantry since my mom died. I haven't been holding onto it for sentimental reasons. I just knew that, once it was opened, I would have to use it within a few months. I may have enough ideas saved up to finish it by the end of the year, as we're getting close to baking season. There will be many middle-eastern sweets in the near future.
I only had half a pound of tomatoes saved up, so this is not even a small batch. It's a micro batch. I got half a cup of the jam, but I got to use the 1/8 tsp spoon from my measuring set. I knew I kept that thing for a reason. For sanity's sake, I'm going to post the one-pound version here, giving you enough to use as a garnish or dip for several servings.
I'm not a fan of red chili flakes, aside from the faintest trace of them on pizza that I end up regretting later. Instead, I'm opting for a combination of paprika and cumin to bring in the savory tones. Also diverging from Marisa's recipe, I did mine in a 10" teflon skillet and stirred with a wooden spoon, since I was not planning to process and can. It cooked up in a mere half hour, probably 45 minutes for the full pound version.
Other uses besides spreading on bread with brie are diverse. It can be a finishing touch to any poultry, or on pork chops. Use it instead of ketchup on burgers. Leave it out with other dips at a party. If you're into cheese molds, you can use it as the center layer in a molded wheel of goat cheese. Dolloped onto a spinach salad instead of dressing sounds good. Actually, it would go well with any leafy green, cooked or not.
*1 lb tomatoes, finely chopped (Roma would be a good choice)
* 1/2 C honey
*2 Tb bottled lime juice
1/2 tsp kosher or sea salt
*1/4 tsp each ground ginger, paprika, and cumin
*dash each cinnamon and cloves
1. Finely chop tomatoes and add to a 10" non-reactive skillet with the rest of the ingredients. Bring to a boil and cook over medium heat until it reduces to a gooey, sticky glob, 45 minutes to an hour. Stir frequently to avoid scorching, and almost constantly near the end.
Makes about 1 cup
Difficulty rating π