Zesty Tomato Jam

Zesty Tomato Jam image Author: Canadian Living Credits: Zesty Tomato Jam image

This sweet, tangy jam is an easy and delicious way to use up some of your garden tomatoes. A chunkier, more flavourful version of ketchup, it makes the ultimate dip, sandwich spread or accompaniment to grilled meat and fried eggs.

  • Portion size 2 servings

Ingredients

  • 1 tablespoon ripe olive oil
  • 1 onion finely diced
  • 3 cloves garlic minced
  • 1 1/2 teaspoon pickling spice
  • 1/4 cup balsamic vinegar
  • 3 tablespoons packed brown sugar
  • 1/2 teaspoon each salt and pepper
  • 8 ripe tomatoes (about 1.125 kg)

Method

Score X in bottom of each tomato; plunge into large pot of boiling water until skin starts to loosen, about 12 seconds. Using slotted spoon, transfer to bowl of ice water; chill for 20 seconds. Peel off skins; score and chop to make 4-1/2 cups. Set aside.

In large shallow saucepan, heat oil over medium heat; cook onion, garlic and pickling spice, stirring often, until onion is tender, about 3 minutes. Add tomatoes, vinegar, sugar, salt and pepper; cook, stirring occasionally, until thickened and reduced to about 2 cups, about 30 minutes. Let cool.

Make-ahead: Refrigerate in airtight containers for up to 3 weeks or freeze for up to 3 months.

Nutritional facts per 1 tbsp: about

  • Fibre trace
  • Sodium 38 mg
  • Sugars 2 g
  • Protein trace
  • Calories 17.0
  • Total fat 1 g
  • Potassium 70 mg
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 3 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 1.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Zesty Tomato Jam

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