Tomato jam
Total
40 min
Makes
2.5 cups
Preserve freshly harvested summer tomatoes and brighten the flavors of your favorite dishes with this recipe. Spread on toasts or serve alongside cheese platters for a delicious sweet and savory snack.
Advertisement
Ingredients
1 tbsp
canola oil
1
red onion, halved and thinly sliced
5 cups
fresh diced tomatoes
1/4 cup
water
1/4 cup
cane sugar
2 tbsp
good quality maple syrup
1 tsp
soy sauce, or tamari
1/2 tsp
ground black pepper
Instructions
- Heat canola oil in a medium pot on medium-high heat.
- Next, Add onions and cook for 10 more minutes, stirring regularly. If onions start to brown, add a splash of water or two to the pan to help slow down the browning process.
- Add-in tomatoes and water and once mixture starts to simmer, reduce to medium heat and let cook, uncovered for 15 minutes.
- Add remaining ingredients to the pan and continue to cook for 10 minutes. The mixture should reduce to a thick sauce-like consistency.
- Transfer to container, let cool, cover and keep in the fridge to use as desired. Will keep in the fridge for up to two weeks.
- Tips: For a smoother consistency, puree contents of pot once cooled slightly before transferring to container.