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.
- 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 jalapeno chile
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.
- Calories: 44
- Carbohydrate Content: 11 g
- Fiber Content: 1 g
- Protein Content: 1 g
- Sodium Content: 2 mg
- Sugar Content: 10 g