Tomato Peppercorn Jam

Recipe contribution from Alan Crosby, chef at Delta Barrington in Halifax, NS

Ingredients

• 8 Plum Tomatoes, diced
• 2/3 cup sugar
• 2 tablespoons Pickled Green Peppercorns
• 1/2 tsp sea salt
• 1/2 cup white wine

Method

1. Place all ingredients in a heavy bottom pot, simmer until the mixture is well reduce and has a shiny appearance. Can be stored in the refrigerator for several months, served either hot or cold.

Perfect with Fish Cakes, Salmon or Toast!

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