1tspcoriander seeds(would toast them next time, and add twice as many)
½tspcumin(I put 1/4 teaspoon and would add the full amount next time)
½cupcider vinegar
6tbspfresh lemon juice
¾cupfinely diced tart green apple
2tspfreshly grated ginger(would add at least a tablespoon next time)
Instructions
Put all ingredients in a 2-quart pot and bring to a gentle boil; reduce heat to a simmer
Cook until thickened and jam-like (about 12 hours), stirring regularly to avoid any bottom pot stickage
Transfer to sterilized glass jars and store in refrigerator for up to two weeks, or process for 15 minutes in water bath
Recipe Notes
There is usually 2 tablespoons of juice in an average lemon half. I cut the tomatoes in chunks because I like chunky textured preserves. This concoction will keep for a long period of time in the fridge without processing due to the high sugar and acid content.