Tomato Mint Jam

today as i get my cupcakes for my mom on mothers day, im giving away a jar of my tomato mint jam to the sweet creations herself stephanie proctor shes also does cake pops, push up cupcake pops and her grandma;s biscotti. so will show you the photos today of the cupcakes and will link you to her facebook page shortly so heres my recipe for homemade tomato mint jam, another rachael ray recipe, with this jam you can make grilled cheese with mozzarella, salad dressings, and its great for grilling chicken thighs, even for calzones or italian inspired empanadas so there are so many ways to use your jam, so heres the recipe and i hope you enjoy! heads up, you can preserve them in boiling water or oven method at 225 degrees for 15 minutes and then fill with jam and seal and then process in boiling water and/or oven for 15 more minutes and it should seal. but im going to freeze them, they're good for a week in the fridge but you can freeze them up to 6 months, but use it its great! so make this one today

Tomato Mint Jam

recipe courtesy Rachael Ray

1 28 oz can san marzano diced tomatoes or hunt's is good
1/2 cup sugar
1/2 cup chopped fresh mint leaves
1 shallot, grated or minced
2 tsp worcestirshire or aged balasmic vineger
1 tsp kosher salt
pepper

method
in a pot combine all the ingredients and bring to a boil. reduce heat to medium and ,mash. then cook utnil jam like for 20 minutes or so.
makes 2 cups