Prep time 5 min.

Cook time 15 min.


2 can (14.5oz.each) Del Monte® Diced Tomatoes [or one 28-oz. can], drained

2 Tbsps. packed brown sugar

2 Tbsps. balsamic vinegar

½ tsp. curry powder

¼ tsp. cumin

¼ tsp. allspice

¼ tsp. dried red pepper flakes


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

  2. Reduce heat to medium; cook, uncovered, 15 minutes or until tomatoes are very tender and thickened, stirring frequently; mash large tomato pieces with back of a spoon.


NOTE: Store jam in an airtight container for up to 2 weeks in the refrigerator.

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