Prep time 5 min.

Cook time 15 min.


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


  1. Combine all ingredients in a large non-stick skillet; bring to a boil over medium-
    high heat.

  2. 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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