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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
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
- In a large pot, add tomatoes, strawberries, and lemon zest and juice. Cook over medium heat until it begins to boil.
- Meanwhile in a medium skillet, saute onions and peppers in EVOO until the onions are translucent. Add to the jam mixture.
- Add honey, thyme, salt and pectin to the jam. Bring to a boil and boil hard for 3 minutes.
- 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.
- If you want to preserve the jam, follow my canning directions located here.
