We Be Jammin'... Tomato Mango Jam
Tomato Mango Jam
Found on foodinjars
I peeled 2 pounds of tomatoes using the score and blanch method and dropped them into the high-sided skillet that is one of my favorite small batch pans.
I added 1 cup of chopped ripe mango (it was 1-1/2 champagne mangos),
one well-chopped small, spicy red chili pepper and broke everything up with a pastry blender (a potato masher does the same job nicely).
I added 3/4 cup sugar (it’s a bit more than the original recipe called for, but after a taste, I determined that it needed a bit more sweetness),
I added 3/4 cup sugar (it’s a bit more than the original recipe called for, but after a taste, I determined that it needed a bit more sweetness),
3 tablespoons lemon juice,
2 tablespoons apple cider vinegar (not included in the recipe, but I wanted it to have a bit more pucker),
1/2 teaspoon salt, and
1/2 teaspoon Aleppo pepper (those last two are also my additions).
And then I cooked, stirring regularly, for about 25 minutes, until it was quite thick and spreadable. The end product is sweet, tangy and slightly spicy. I am really pleased with it!
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