Categories: jams, jellies, preserves
Ingredients
- 2 Tbsp. vegetable oil
- 1 large clove garlic, peeled, crushed
- 1 Tbsp. minced fresh ginger
- 1 medium onion; peeled, finely chopped
- 2 pints fresh blueberries
- 2 roma tomatoes, peeled, seeded, chopped
- 2 large purple plums, pitted and chopped
- 1/4 cup packed dark brown sugar
- 1 Tbsp. blueberry OR raspberry vinegar
- 1 Tbsp. fresh lemon juice
- Zest of 1 lemon
- 1 medium dried chile pepper, crumbled
- 1 tsp. ground cinnamon
- 1 tsp. ground cardamom
- 1 tsp. coriander
- 1 tsp. salt
- 1 tsp. ground mixed peppercorns (white, green, red and black)
Directions
- Heat oil in a large, heavy bottom saucepan. Add garlic and ginger and cook over low heat 2 minutes.
- Add onion and cook until soft and transparent, stirring often. Add blueberries, tomatoes, plums, brown sugar, vinegar, lemon juice and zest, chile pepper, cinnamon, cardamom, coriander, salt and ground peppercorns; stir well.
- Cook over medium heat until mixture begins to simmer. Reduce heat and simmer gently 30 minutes.
- Remove from heat. Cool slightly, then puree in a food processor or blender. Return puree to pan and heat, Cook and store in an airtight container in the refrigerator for up to one month.
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makes 3 cups