A tangy condiment for crab or shrimp cakes.
- 7 cups tomatoes, peeled, seeded and chopped
- 1 1/2 cups rice wine vinegar
- 1 cup sugar
- 1/2 cup light corn syrup
- 1/2 cup honey
- 2 clove garlic, minced
- 1/2 teaspoon canning salt
- 1 pinch cayenne pepper
Place all ingredients in saucepan and simmer about 45 minutes or until most of liquid has evaporated.
Ladle hot jam into prepared jars to 1/4 inch of top.
Top with two-piece lids.
Process 15 minutes in a boiling-water canner.
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