Tomato Jam
Tomato jam is a savory and sweet addition to any recipes. As a dip, burger topping, whisked into a vinaigrette, or as a relish, you will be hooked the minute you take your first bite.
Servings: 12 servings
Calories: 42kcal
Equipment
Ingredients
- 3 pounds Roma tomatoes boiled, skins removed and diced (or 1 26.46 container of Pomi chopped tomatoes or your favorite canned tomatoes)
- 2 Tablespoons apple cider vinegar
- ¼ cup maple syrup
- 2 teaspoon coriander
- 2 teaspoons cumin
- 1 inch fresh ginger grated
- ½ lemon juiced
Instructions
- Add whole tomatoes to a pot and cover with water and add 1 teaspoon salt
- Bring water to a boil, and boil for 30 seconds
- Immediately, drain tomatoes and place in an ice bath (cover in ice water) until tomatoes are cool enough to touch, and then remove the skins of each tomato.
- Then, diced tomatoes
- If using canned tomatoes, skip the above steps
- Place diced tomatoes in a medium saucepan and add all the other ingredients.
- Stir and bring to a boil, then reduce heat to simmer
- Cook for 1 hour, stirring every once in a while until all liquid dissipates and the tomato mixture thickens.
- Remove from heat and allow to cool completely.
- Transfer into a jar or container of choice, cover, and place in the refrigerator until ready to use.
- Tomato jam will last 5 days refrigerated.
Notes
The trick to sweet and savory tomato jam is cooking it low and slow. Once the tomatoes are diced, I simply add all the spices and maple syrup, bring it to a boil, and then reduce the heat to simmer. Next, I let it cook for 1 hour, stirring every so often. As the jam simmers, the liquid dissipates and the tomato mixture turns to jam.
Nutrition
Calories: 42kcal | Carbohydrates: 10g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 7mg | Potassium: 300mg | Fiber: 2g | Sugar: 7g | Vitamin A: 951IU | Vitamin C: 18mg | Calcium: 23mg | Iron: 1mg