Thursday, August 21, 2008
Jammin' with Mark
I've said it before, I'll say it again: I love Mark Bittman's approach to food. It's not fussy, it's not complicated, it's not full of the smoke-and-mirrors stuff you see in books and on TV where celebrity chefs are more about impressing you with their huge egos than teaching you how to cook great food.
So this post on his blog caught my eye in a big way, and you can bet this jam is going to be appearing on a pantry shelf near us in the very near future. Plus you can watch the video to see how the man himself does it!
1 1/2 lbs. good ripe tomatoes(Roma are best), cored and coarsely chopped
1 c. sugar
2 Tbsp. freshly squeezed lime juice
1 Tbsp. fresh grated or minced ginger
1 tsp. ground cumin
1/4 tsp. ground cinnamon
1/8 tsp. ground cloves
1 tsp. salt
1 jalapeño or other peppers, stemmed, seeded and minced, or red pepper flakes or cayenne to taste.
Combine all ingredients in a heavy medium saucepan. Bring to a boil over medium heat, stirring often. Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week.
Yield: About 1 pint.
Photo from NYTimes.com