Tangy Tomato Jam
Vegetarian Times Issue: July 1, 2008 p.86
This chutney-like condiment can be served on its own, with soft cheeses, or used as a sandwich spread. It’s a great way to preserve slightly overripe tomatoes. The jam will keep in the refrigerator up to 1 month.
Directions
- Bring large pot of water to a boil. Cut an X on ends of tomatoes with knife, and drop into boiling water for 10 seconds. Remove, and cool in bowl of ice water. Peel and quarter tomatoes.
- Combine tomatoes, apples, sugar, lemon juice, lemon zest, and jalapeño chile in large nonreactive saucepan. Bring to a rapid boil, and cook 30 minutes, stirring occasionally and smashing tomatoes until broken down. Skim off any foam.
- Reduce heat to medium-low, and simmer 20 minutes more, or until jam thickens. Transfer to 8-oz. jars or serving bowl. Serve warm or chilled.
ingredient list
Makes 4 cups
- 2 1/2 lb. beefsteak tomatoes (4 tomatoes)
- 2 Granny Smith apples, grated (2 cups)
- 1 1/3 cups sugar
- 2 Tbs. lemon juice
- 2 tsp. grated lemon zest
- 1 1/2 tsp. minced jalapeño chile
Nutritional Information
Per 2-TBS. SERVING:
| Calories |
44 |
| Protein |
1g |
| Total Fat |
0g |
| Saturated Fat |
0g |
| Carbs |
11g |
| Cholesterol |
0mg |
| Sodium |
2mg |
| Fiber |
1g |
| Sugar |
10g |
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