Recipe by Eshun Mott
1 796 mL can whole tomatoes
3/4 cup granulated sugar
2 tbsp cider vinegar
2 tbsp finely chopped garlic
1/2 tsp Asian chili sauce
1/2 tsp salt
Drain liquid from can of tomatoes into a large pot. Add sugar, vinegar, garlic, chili sauce and salt.
Bring to a boil over medium-high heat, stirring to dissolve sugar.
Chop tomatoes and add to pot with their juices.
Simmer on medium-high for 25 min, stirring frequently at the end, or until mixture is jammy and reduced to about 1¾ cups. Jam will keep refrigerated in an airtight container for up to 1 month.
Carbohydrates 13g, Sodium 132mg.