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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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103.59375
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103.59375
156
103.59375

Tomato Strawberry Jam

August 27, 2014

30 min or less active, appetizer, condiment, gluten-free, misc, summer, vegan

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!).

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
High In:
Good Source:
Low In:

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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