I found this recipe of Chef Tory McPhail of Commander's Palace online and after reading the ingredients knew that I had to try it.
1 garlic bulb (yes, an entire bulb)
1 sweet onion, julienned
1/2 teaspoon vegetable oil
3 large Creole tomatoes, peeled, cored ad rough-chopped
2 1/2 teaspoon Kosher salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 cup dark brown sugar
2 teaspoon Crystal hot sauce
2 teaspoon Worcestershire sauce
Juice of 1 lemon
(Makes 1 pint. I used half pint jars and this recipe filled 2 complete jars and about 3/4 of another.)
***This recipe can be made to just "use now" but I chose to preserve it for later use***
If you choose to preserve the jam, click on the link above and follow the general canning instruction from a previous post. If you choose not to preserve this, you still need to sterilize your jars, seals and lids and then refrigerate for up to 2 weeks.
I hope you enjoy this little taste of Louisiana. It is perfect for basting your favorite grilled meats with its sweet and savory flavor!