Ingredients

• 4 large fresh tomatoes, diced
• 1/4 cup minced chile (I used a blend of green chiles and habaneros)
• 1 whole ancho chili, stemmed and chopped
• 1/4 cup dry-pack sun-dried tomato (I used homemade oven-dried ones)
• 1/2 cup muscovado sugar
• 1/4 cup dark amber honey (I used an avocado honey from Florida)
• 1/4 cup apple cider vinegar
• 2 tablespoons grated fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon sea salt
• 2 tablespoons Clear Jel (not Sure Jell, if not canning you can use tapioca starch)
• 3/4 cup cold water

Instructions

1. Combine all the ingredients (except Clear Jel and cold water) in a large pot and bring to a boil.

2. Reduce the heat and simmer for 3 hours, stirring occasionally.

3. Using an immersion blender (or in batches in a regular blender), puree the mixture until relatively smooth.

4. Simmer for 15 minutes.

5. Meanwhile, whisk together the Clear Jel and cold water.

6. Stir into the jam mixture and cook, stirring constantly, until thickened.

7. Can 15 minutes in a waterbath.