This sweet-and-savory tomato jam is spiked with smoked bacon, making it the perfect condiment for a grilled cheese. It... Memorial Day Sale: Only 50¢ for 6 months.

This savory tomato jam isn’t your average tomato sauce, in fact, it’s not made with sauce at all. This original recipe uses only fresh tomatoes, simmered down with a touch of fresh ginger and warm ...

If you've been reading this blog over the past month or so, I wouldn't be surprised if you are under the impression that I eat a lot of cheese platters and preserve a decent amount of produce ...

1. Have on hand three 1/2 pint jelly jars with screw-top lids. 2. In a large flameproof casserole over medium heat, combine the lemon, tomatoes, sugar, vinegar, and ginger.

Photo by Greg DuPree / Food Styling by Melissa Gray / Prop Styling by Lydia Pursell "Move over tomato ketchup, barbecue sauce, and mayonnaise," says cookbook author and recipe developer Lara Lee.

Storage: The recipe makes about 2 cups of the tomato jam; you’ll need 3/4 cup of it for this recipe. The jam may be refrigerated in an airtight container for up to 2 weeks.

Preparation. Tomato Jam Step 1. Heat oil in a large sauce- pan over medium heat; add mustard seeds, coriander, and cardamom and cook, stirring often, until mustard seeds begin to pop, about 1 minute.

VEGETARIAN FLAVORS: A panini with olive tapenade and fontina is only one of many tasty uses for the jam I'm not a creature of habit. I rarely eat the same thing twice in a row. Yet one August I ate ...

Agave Tomato Jam. August 11, 2009. Agave Tomato Jam. Makes about 1 pint. This spicy-sweet condiment is particularly good atop a slice of homemade sourdough bread with a small wedge of goat cheese.