Jalapeño Tomato Jam
This zesty, versatile and easy tomato jam can be a topping on breakfast egg dishes or an alternative to ketchup on burgers.
2 cans (14.5 oz. each) Del Monte® Diced Tomatoes, not drained
2 Tbsp. packed brown sugar
1 Tbsp. canned diced jalapeño, well drained
1 Tbsp. cider vinegar
1/4 tsp. cumin
Combine all ingredients in a large non-stick skillet; bring to a boil over medium-
Reduce heat to medium and cook, uncovered, 12 to 15 minutes or until
tomatoes are very tender and sauce has thickened, stirring frequently. Mash any larger
tomato pieces with the back of a wooden spoon.
TIP: Store jam in an airtight container up to 2 weeks in the refrigerator.
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