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Tomato Strawberry Jam

August 27, 2014

The current breakfast class I'm taking has its pros and cons. Learning how to make doughnuts from scratch, flipping a fried egg in the pan, and getting creative with smoothie flavors - all big pluses. Waking up at 3AM for service at 6:30AM - not so great. Even though I didn't get to make jam in class, I was inspired by a recent trip to the local farmers' market where I saw overflowing baskets of strawberries, tomatoes and hot peppers. Why not combine them for a sweet, savory, spicy condiment to accompany a cheese plate or spread on morning toast for a special treat? Since one serving is one tablespoon, it's not surprising this jam is low in fat, saturated fat, carbs, sodium and cholesterol (even if you have two tablespoons!).

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The current breakfast class I'm taking has its pros and cons. Learning how to make doughnuts from scratch, flipping a fried egg in the pan, and getting creative with smoothie flavors - all big pluses. Waking up at 3AM for service at 6:30AM - not so great. Even though I didn't get to make jam in class, I was inspired by a recent trip to the local farmers' market where I saw overflowing baskets of strawberries, tomatoes and hot peppers. Why not combine them for a sweet, savory, spicy condiment to accompany a cheese plate or spread on morning toast for a special treat? Since one serving is one tablespoon, it's not surprising this jam is low in fat, saturated fat, carbs, sodium and cholesterol (even if you have two tablespoons!).
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Information

Servings: Makes about 7 cups, 112 one Tbsp servings
Time: About 25 minutes active; up to 90 minutes total
Price: About $30.75 total; $0.30 per serving
Nutrition (per serving):
Calories: 29
Protein: 0.23g
Fat: 0.32g
Saturated fat: 0g
Carbohydrates: 7.1g
Fiber: 0.17g
Sodium: 65.9mg
Cholesterol: 0mg

Ingredients

  • 4 lb tomatoes, roughly chopped
  • 1 lb strawberries, stems removed and halved
  • 4 lemons, first zested, then juiced
  • 2 Tbsp EVOO
  • 1 cup diced onion
  • 2 hot cherry peppers, finely diced (optional or use more or less depending on the heat you want)
  • 2 cups honey
  • 1 Tbsp fresh thyme leaves
  • 1 Tbsp salt
  • 2-3 1.75oz boxes pectin, depending on desired thickness

Preparation

  1. In a large pot, add tomatoes, strawberries, and lemon zest and juice. Cook over medium heat until it begins to boil.
  2. Meanwhile in a medium skillet, saute onions and peppers in EVOO until the onions are translucent. Add to the jam mixture.
  3. Add honey, thyme, salt and pectin to the jam. Bring to a boil and boil hard for 3 minutes.
  4. Turn to low and test for your desired thickness by spooning some jam into a bowl and refrigerating it for several minutes. When it's room temperature, see if it's as thick as you like. If not, simmer the jam over medium-low until you get what you want.
  5. If you want to preserve the jam, follow my canning directions located here.

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