Tomato Jam

Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.

Warm evoo in a large rondeau.

Add diced tomatoes, with their juice.

Add sugar and S&P Mix, stirring to evenly incorporate.

Bring to a light boil, then reduce to a simmer.

Cook on medium heat, while stirring frequently, until the liquid is thick and reduced to create a slight syrupy consistency, about 20 minutes.

Add Calabrian pepper puree. Stir into the jam. Cook for an additional 5 minutes until you achieve a jammy consistency. Be aware that the mixture will continue to thick as it cools so don't over reduce.

Transfer mixture to a parchment lined sheet tray. Cool completely.

Transfer to clean food storage containers. Cover, label, date and store refrigerated.