Especially tasty on a BLT sandwich, grilled brat or on a crostini with a smear of goat cheese.
- 2 cans (28 oz, each) diced tomatoes
- 2 cups diced onion
- 1 cup tomato paste
- ½ cup apple cider vinegar
- 1 cup apple jelly
- red pepper flake
Combine all ingredients in a large stock pot. Bring to a boil and reduce heat and let simmer for 2 – 2½ hours.
This jam keeps for ages (up to 6 months) in the refrigerator. Funnel the jam into jars, let cool and pop it into the fridge.