Ingredients 1 tablespoon olive oil 2 cups (8 ounces) diced onion* 1 pound tomatoes, chopped* 6 - 8 cloves garlic, minced ⅔ cup granulated sugar 2 tablespoons apple cider vinegar 1 teaspoon worchestire sauce ½ teaspoon salt ½ teaspoon cayenne ½ teaspoon ground ginger
*Any variety of larger tomato or smaller cherry and grape tomatoes can be used in this recipe. Most varieties of onions - white, yellow or red onions - will work in this recipe as well.
In a medium-large non-reactive skillet or saucepan on medium heat, add the olive oil and diced onions. Cook for 5-8 minutes, until the onions are softened.
Add all remaining ingredients to the pot and bring to a boil, stirring often. Turn the heat down to low and simmer for 20-40 minutes, until the mixture is a sticky, jammy texture. (The amount of water in your tomatoes, the pan you use and the level of heat on your stove all affect how long this will take.)
Transfer the jam to a clean jar or heat-proof container. Store in the refrigerator - this will last for at least one month if not longer.