from Michael Noble, NOtaBLE,
1 sweet red pepper, diced
1/2 jalapeño chile, minced
1 c. red wine vinegar
1/4 c. brown sugar
6 ripe beefsteak tomatoes, blanched, peeled, seeded and roughly chopped
pinch of salt, or to taste
1 T. coarsely chopped fresh cilantro
Put the sweet pepper, jalapeño, vinegar and brown sugar in a saucepan large enough to hold the diced tomatoes. Bring the mixture to a simmer over medium-low heat and taste and adjust, to your preference, for the balance of sweet/sour, adding a little more sugar or vinegar. Slowly reduce the liquid until it becomes syrupy.
Add the chopped tomato, bring back to a simmer. Lower the heat and cook, stirring occasionally, as the tomato juices are released and evaporate. This should take at least an hour, otherwise your heat is too high. You don’t want it too high or the mixture will stick to the bottom of the pan. When the jam is a deep red and the liquid has evaporated, remove from the heat. Season with salt to taste and stir in the chopped cilantro. Cool and store in the fridge until needed. This jam is excellent served with grilled meats and fish, and spread it on your favourite burger, under the cheese.