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Spicy Tomato Jam

 
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21

We have had so many fruit jams, have you even tasted tomato jam with some spiciness, ginger and garlic. And it is so versatile, it goes well with cracker, bread or some pita bits.

Yield

48

servings

Prep

10

min

Cook

60

min

Ready

80

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

28 ounces italian plum (roma) tomatoes
diced, pick good quality ones, 1 can and liquid reserved
4 each red chili peppers
freshly sliced, or to taste
*
6 cloves garlic
minced or finely chopped
3 inches ginger
freshly peeled and chopped
*
4 tablespoons fish sauce
½ cup white wine vinegar
or rice vinegar, or cider vingegar
1 cup sugar

Directions

Add the liquid from the canned tomato into a food processor or blender.

Set the tomatoes aside.

Add the chili peppers, garlic, ginger, and fish sauce into the blender or processor.

Process or blend until smooth.

Transfer into a pan, stir in the tomatoes, vinegar and sugar.

Simmer until thick and syrupy, 55 to 65 minutes.

In the tomatoes, natural pectin gives the jammy consistency and texture.

When cool, transfer to jars or containers.

Refrigerate it until ready to use.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 22g (0.8 oz)
Amount per Serving
Calories 270% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 121mg 5%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 1g
Vitamin A 3% Vitamin C 4%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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