• 2 T. canola oil
• 1 c. sweet onion diced
• 1 T. coriander seed
• 8-10 whole allspice
• 1 t. fennel seed
• 1 t. black pepper, coarsely ground
• 2 c. plum tomatoes cored, seeded and diced
• ¼ c. sherry vinegar
• 1/3 c. honey
• Salt to taste

In a small sauce pan heat the canola oil on medium and add the onion. Cook for 2 minutes until the onions are softened. Add the spices, heating the aromatic for 1 – 2 minutes. Add the tomatoes, vinegar and honey and bring to a boil. Reduce the heat, cover the pan and simmer the jam for 10 minutes. Remove the lid and continue cooking until the liquid evaporates and the juices thicken, becoming jam-y. Remove from the heat and let cool. Season the jam with salt and pepper to taste.