Bold and pungent Tomato-Ginger Jam pairs perfectly with our Indian-spiced Field Pea Cakes, but it can also make a great condiment for other fried foods, such as fish or chicken, or used as a surprisingly delicious spread for skillet cornbread, along with some salted butter. Made with canned tomatoes and fresh ginger, the jam is flavored with brown sugar, curry powder, mustard seeds, cinnamon, and cayenne pepper. The recipe comes together in a single saucepan and makes 1 1/4 cups of jam—no canning required. Leftover jam, if you have any, can be stored in an airtight container in the refrigerator for up to two weeks.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.