At World Food Championships this year, after we’d finished competing, my sous chef and I ate our way through the Tasting Village, stopping to chat with different sponsors and picking up recipe cards along the way.

One Tasting Village booth, not only, caught our attention, but also gave our taste buds some fantastic inspiration.  The Red Gold Tomatoes booth was giving out samples and recipe cards for their Sweet & Spicy Tomato Jam, and immediately, Annette and I had the same idea… Teacher Gifts!

Every year, as parents and teachers, we go to great lengths to make sure that our kids don’t give their teachers the same old, boring, cliched gifts.  We don’t give ornaments and candy canes. We don’t give cheesy boxes of chocolate. Unfortunately, as much as our kids’ teachers deserve giant bottles of wine, we can’t give what every teacher truly needs and deserves.  However, as a competitive cooking team and chefs, we have the cooking advantage, and since we know food, our kids’ teachers are always guaranteed something creative and tasty.

In this year’s Teacher Christmas Gift Bags, our kids’ teachers will receive a jar of Red Gold’s Sweet & Spicy Tomato Jam, along with a recipe card for suggested serving possibilities.

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Sweet & Spicy Tomato Jam #RedGold

We actually quadrupled the recipe in order to make enough for all 4 kids’ teachers. When finished, we had 26 half pints and 3 pint jars of jam.

Ingredients

• 2 TBSP shallots-diced
• 1 TBSP garlic-crushed & diced
• 1 TBSP olive oil
• 1 (14.5 oz) can Red Gold Petite Diced Tomatoes
• 1 (28 oz) can Red Gold Crushed Tomatoes
• 4 TBSP Red Gold Tomato Paste
• 1/4 c. water
• 1 TBSP salt
• 1 TBSP red wine vinegar (we used apple cider vinegar)
• 1 TBSP worchestershire sauce
• 1 tsp red chili flakes
• 3 TBSP chili sauce
• 1/2 c. + 1 TBSP brown sugar
• 1 3/4 c. granulated sugar
• 2 TBSP pectin

Instructions

1. Saute shallots and garlic in olive oil for 3-5 minutes, careful not to burn garlic.
2. Add tomato products, water, salt, vinegar, Worchestershire sauce, red pepper flakes, and chili sauce, along with brown and white sugar.
3. Taste and adjust for salt and sweetness.
4. Add pectin and bring to a hard boil. Boil for 1 minute.
5. Pour into hot, clean jars, and process in a hot water bath for 10 minutes.
6. Store and refrigerate for up to 3 months.

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