Tomato Jam

• 2 lemons, ends trimeed
• 1 T cumin seeds, toasted
• 3 cinnamon sticks
• 20 jumiper berries
• 10 whole cloves
• 1/2 tsp Tellicherry peppercorns
• 4 cardamom pods, cracked
• 5 allspice berries
• 2 lb cherry tomatoes, stemmed
• 2 cups sugar
• 2 T unsalted butter
• 1 medium jalapeno, diced
• 1 C champagne vinegar
• 3 T fresh lime juice
• 1 T molasses
• 1 piece fresh ginger 3" long, peeled and sliced
• 1 tsp kosher salt
• olive oil as needed
• crostini for serving
• goat cheese for serving

1. 1. cut lemons in half lengthwise. Cut lemons crosswife into very thin half moons. Place spices in cheesecloth, tie, set aside.
2. 2. in large saucepan over medium high heat, bring tomatoes, sugar and butter to a boil. Cook, stirring constantly, 6-8 minutes. Add lemon slices and jalapeno and boil 3 minutes more
3. 3. stir in vinegar, lime juice, molasses and ginger. Add spice sachet; return mixture to a boil. Reduce to medium low; simmer, stirring occasionally until thickened 10-20 min more. Cool to room temp. Discard sachet. Transfer to jar, top with layer of olive oil.
4. Serve, spread over crostini with goat cheese.

lemons, cumin seeds, cinnamon sticks, jumiper, cloves, cardamom pods, berries, cherry tomatoes, sugar, t, champagne vinegar, t, t, ginger, kosher salt, olive oil, crostini, goat cheese

Taken from www.epicurious.com/recipes/member/views/tomato-jam-51796341 (may not work)