Summer Tomato Jam
Try this Summer Tomato Jam recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 1/2 cups light brown sugar
- 2 pounds ripe tomatoes
- 1 lemon, zested and juiced
- 1/4 teaspoon ground ginger (i like roasted ground ginger)
- 4 half-pint jars sterilized
- Carbohydrate 182.572021043306 g
- Cholesterol 0 mg
- Fat 0.90718474 g
- Fiber 5.4431086562897 g
- Protein 4.19321285617042 g
- Saturated Fat 0.1270058636 g
- Serving Size 1 1 pint (622g)
- Sodium 69.7196185397653 mg
- Sugar 177.128912387017 g
- Trans Fat 0.2630835746 g
- Calories 720 calories
Add the tomatoes to a blender or food processor. Pulse several times to crush the tomatoes.Transfer the tomato puree to a medium skillet set over medium heat. Stir in the brown sugar, lemon zest and juice, and ground ginger. Cook, stirring frequently, until the mixture is thick and jammy – this will take about an hour. (To test, dip a cool, metal spoon into the jam. It should slide of the spoon in a thick sheet – not in watery droplets.)Ladle the jam into the jars and seal. The jam is delicious right away, but tastes even better after a few weeks.
