This is a fabulous jam that has so many uses.
Adapted from Martha Stewart Living July/Aug 2000
found here at
1 tablespoon extra-virgin olive oil
2 smalls cloves garlic, minced
1 piece ginger, peeled and minced (1 tablespoon)
1 small red onion, peeled and finely diced
1/4 cup honey
1/2 teaspoon ground ginger
Pinch of ground cloves
In a medium saucepot set over medium heat, heat olive oil, add garlic, ginger, and red onion, and saute until translucent.
Add tomatoes, breaking them up with a wooden spoon.
Add vinegar, honey, brown sugar, ginger, cloves, cinnamon, and star anise.
Simmer, stirring occasionally, until tomatoes have dissolved and liquid has evaporated, 60 to 75 minutes.
Discard cinnamon sticks and star anise before serving.
This jam may be stored in an airtight container in the refigerator for up to 2 weeks.