1 (15-ounce) can chili-style chunky diced tomatoes, undrained
1/4 cup firmly packed dark brown sugar
1 tablespoon cider vinegar
1 tablespoon grated fresh ginger
1/2 teaspoon ground cinnamon
8-ounce block of sharp Cheddar cheese
Assorted multigrain crackers
01In a medium saucepan over medium heat, combine tomatoes, brown sugar, vinegar, and ginger; stirring constantly until sugar melts. Simmer, uncovered, until mixture reduces to 1 cup and is thick and syrupy. Remove from heat and let cool completely.
02Spoon into a jar, cover and refrigerate until well chilled. To serve, let jam stand at room temperature an hour before serving. Slice the cheese and arrange on crackers, top each canapé with one teaspoon of jam.