By Alyssa Rae
Tomato Jam
2 steps
Prep:20minCook:1h 30min
Good tomatoes and balance are crucial. You need sugar for the kind of gooey, sticky quality we associate with jam; otherwise, all you’re producing is a tomato sauce, no matter how different the flavor is from the classic. Once you add that sugar, however, you need acid, because even though tomatoes are plenty acidic, they can’t counter all that sugar. I tried lemon juice, vinegar and finally lime, deciding that I liked the last best.
Updated at: Thu, 04 Apr 2024 13:14:12 GMT
Nutrition balance score
Unbalanced
Glycemic Index
63
Moderate
Glycemic Load
18
Moderate
Nutrition per serving
Calories114.1 kcal (6%)
Total Fat0.2 g (0%)
Carbs28.8 g (11%)
Sugars27.2 g (30%)
Protein0.8 g (2%)
Sodium295.6 mg (15%)
Fiber1.1 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
1.5 poundstomatoes
good, ripe, Roma are best, cored and coarsely chopped
1 cupsugar
2 tablespoonslime juice
freshly squeezed
1 tablespoonginger
fresh grated or minced
1 teaspoonground cumin
¼ teaspoonground cinnamon
⅛ teaspoonground cloves
1 teaspoonsalt
1jalapeño
or other peppers, stemmed, seeded and minced, or red pepper flakes or cayenne to taste
Instructions
Step 1
Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.
Step 2
Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week.
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