This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.
1 cup peeled, roughly chopped tomatoes
½ cup rice wine vinegar
2 tablespoons sugar
1 tablespoon light corn syrup
1 tablespoon honey
2 teaspoons minced garlic
¼ teaspoon ground coriander
In a heavy, medium-size saucepan, combine all ingredients, and bring to a boil over medium heat, stirring often.
Reduce heat and simmer, stirring occasionally, until mixture has the consistency of thick jam, about an hour. Taste, and adjust seasoning, then pour into clean jam jars. Keep refrigerated.
