Peach Chutney, and then I jumped in and started to throw things together:
I had two pints of these beautiful organic tomatoes. After washing them, I added them to a non-stick pot, and seasoned them with coarse salt & pepper. I decided to use brown sugar-- about a 1/2 cup.
I added about 1/4 cup apple cider vinegar. White vinegar would work, too.
I decided to add one small diced onion to the mix and enough water to cover the tomatoes. I didn't measure, but I'd guess about 2 cups of water. I brought the tomatoes to a boil, and then down to a low simmer. The tomatoes were releasing their pectin. After a few minutes, I gave the jam a taste. To me, it tasted a bit too sweet-- and one dimensional-- for me (hence, I recommend using 1/4 cup of sugar to start with).
I decided to add some thyme, red pepper flakes, and the juice of 1/2 fresh lemons. Much better!
this chicken recipe, and you can view it here. I decided to, first, post how I made the tomato jam, so that my post wouldn't be too long. It's a delicious condiment, with just the right balance of sweet and sour. I thinking that adding more heat with a jalapeno could work, too. If you've never tried cooking down tomatoes, as a condiment, I encourage you to do so. I plan on making more of this recipe, so that I can enjoy tomatoes year-round.
Here's the recipe: