Tomato Jam
- Total Time
- 1 hour 30 minutes, plus chilling
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds good ripe tomatoes (Roma are best), cored and coarsely chopped
- 1cup sugar
- 2tablespoons freshly squeezed lime juice
- 1tablespoon fresh grated or minced ginger
- 1teaspoon ground cumin
- ¼teaspoon ground cinnamon
- ⅛teaspoon ground cloves
- 1teaspoon salt
- 1jalapeño or other peppers, stemmed, seeded and minced, or red pepper flakes or cayenne to taste
Nutritional analysis per serving (4 servings)
230 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 58 grams carbohydrates; 2 grams dietary fiber; 55 grams sugars; 2 grams protein; 535 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- 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.
Private Notes
Comments
Folks,
You may want to check out a pectin called Pomona's Universal Pectin. It differs from "normal" pectins in that it does not need any sugar to make the jam. The pectin is from citrus skins. It uses Calcium (provided as the catalyst). Find it on amazon. We are reducing sugar intake (typically 50 to 85% in jams). This makes a very good jam. For a light sweetness, we use maple syrup or honey. You can also use artificial sweeteners. Jams actually taste fruity. Highly recommend.
When I am too lazy to put much effort into dinner, I toast some bread, spread this jam on top, then scramble an egg with hot pepper flakes and parmesan cheese and put that on top also.
Nice flavor but too much sugar. I would start with 1/4 cup and add up to 1/2 cup as needed. I also put 1 chopped yellow pepper and 1/2 chopped red onion into it.
When you core a tomato, do you remove the seeds, or just the tough stem end?
@Evie Just core it. No need to remove the seeds
I'm shocked by these ratings, overall I think this is a good base recipe, minus all the sugar. I have a sweet tooth and LOVE sugar, while I read the comments, I did take the advice of a few who mentioned cutting the sugar down to at least 1/2 cup, but in honestly I should have cut this to 1/4 cup, I let it simmer down much longer, I adding chili flakes, chipotle powder to give it a slight kick, in an attempt to help cut the sweetness, it helped a little.
As per other comments, I would not use any sugar, add Pomona pectin and maybe use fruit like ground cherries or apple or maybe xylotol or stevia if a sweetener was needed.