My friend Lisa’s Korean Thanksgiving side dish is this kimchi (or kimchee) mac & cheese.
| Prep Time: | 30 mins |
| Cook Time: | 2 hrs 5 mins |
| Additional Time: | 15 mins |
| Total Time: | 2 hrs 50 mins |
| Servings: | 48 |
| Yield: | 1 1/2 pints |
Ingredients
- 2 ½ pounds cherry tomatoes, stemmed and cut in half
- 1 cup white sugar
- 1 cup finely chopped fresh basil
- ½ cup finely chopped sweet onion
- 3 tablespoons balsamic vinegar
- ½ lemon, juiced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground coriander
- ¼ teaspoon ground cumin
Instructions
- Inspect two pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
- Combine tomatoes, sugar, basil, onion, vinegar, lemon juice, salt, pepper, coriander, and cumin in a medium saucepan over medium heat. Bring to a boil, stirring occasionally. Reduce the heat to low and simmer, stirring occasionally, until thickened and reduced by half, 2 to 3 hours. Remove from the heat.
- Divide jam between hot, sterilized jars. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Allow to cool slightly, then top with lids and screw rings on tightly.
- Adjust the amount of sugar you use depending on how sweet your tomatoes are. The simmering time may vary depending upon the moisture content within your particular tomatoes.
- If a smoother jam is required, purée the mixture before placing it into the jars.
Nutrition Facts
| Calories | 23 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 0 g |
| Protein | 0 g |
| Saturated Fat | 0 g |
| Sodium | 46 mg |
| Sugars | 5 g |
| Fat | 0 g |
| Unsaturated Fat | 0 g |
Reviews
It’s really good. The long, slow cooking time allows the skins to soften and become an unobtrusive part of the jam. The main change I made was taking a piece of ginger out of the freezer and grating it into the jam, using a microplane. (No need to peel it.) It was probably about 2 tablespoons. I also added ground cloves — about a teaspoon in stages after tasting it each time.
Update: I made this a second time, but blanched and peeled the tomatoes first. The jam looks better without tomato skins so peel them or chop your tomatoes to make smaller bits of skin in the final product. Also, I cooked mine in a large saucier pan. It cooks in less than 30 minutes, but don’t walk away from it. I think the flavor would benefit most by using expensive balsamic that is thick and syrupy. Mine wasn’t and when combined with the lemon juice was a little too acidic. The fix was a squeeze of balsamic glaze. That took the edge off because it’s a another hit of sugar. Also, I tend to use too much black pepper and did that on this second batch. I’m hoping the cheese will absorb the pepper bite. This is delicious. You will not be disappointed. I have cherry tomatoes in the freezer and plan to make more jam this winter.
It is fantastic, sweet and savory all at the same time. Everyone i have it to agreed and ate it up quickly.