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Spicy Cayenne Tomato Jam
August 12, 2016

After cooking 2 1/2 hours I ran the jam through a chinois to remove the seeds. Then returned the jam to the pot and thickened for 30 minutes. The result is a silky smooth texture. I ended up with a little less than 2 pints of jam. Spooned it over small bite size medallions of polenta for a lovely appetizer.

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