Tomato Jam

Vegetarian
Vegan
Gluten Free
Dairy Free
Popular
Low Fod Map
Health score
14%
Tomato Jam
120 min.
3
608kcal

Suggestions


Are you ready to elevate your condiment game with a delightful twist? This Tomato Jam recipe is not just any ordinary spread; it’s a vibrant, sweet, and slightly spicy concoction that will tantalize your taste buds and transform your meals. Perfect for those who follow a vegetarian, vegan, gluten-free, or dairy-free lifestyle, this jam is a versatile addition to your kitchen repertoire.

Imagine the rich, sun-ripened flavor of the best quality tomatoes, combined with the warmth of cinnamon and the zing of freshly grated ginger. This jam is not only a delicious spread for your morning toast but also a fantastic dip for your favorite snacks or a unique condiment to accompany grilled meats and cheeses. With a preparation time of just two hours, you can create a batch that serves three people, making it ideal for sharing with friends or family.

What’s more, this Tomato Jam is low FODMAP, making it a great choice for those with dietary sensitivities. The balance of sweetness from the granulated sugar and the tanginess from freshly squeezed lemon juice creates a flavor profile that is both refreshing and satisfying. Whether you’re looking to impress at your next gathering or simply want to enjoy a homemade treat, this Tomato Jam is sure to become a favorite in your household. Get ready to savor the taste of summer all year round!

Ingredients

  • 0.5 teaspoon cinnamon 
  • 0.3 teaspoon cumin 
  • tablespoon ginger freshly grated
  • cups granulated sugar 
  • 0.3 cup juice of lemon freshly squeezed
  • tablespoons liquid pectin 
  • teaspoons pepper red
  • teaspoon salt 
  • pounds tomatoes cored chopped

Equipment

  • frying pan
  • sauce pan
  • ladle
  • pot

Directions

  1. If you are going to preserve the jam, prepare the jars and lids: place three half-pint jars on a rack in a large pot.
  2. Add enough water to cover the jars, and bring to boil over high heat. Boil for 10 minutes, then turn off heat and allow the jars to rest in the hot water. Meanwhile, put bands and lids in a small saucepan and cover with water.
  3. Heat over medium heat until the water is simmering, then remove the pan from heat and allow the bands and lids to rest in hot water until ready to use.
  4. Combine tomatoes, sugar, lemon juice, ginger, red pepper flakes, salt, cinnamon, and cumin in a large, heavy-bottomed pot and bring to a boil over medium-high heat, stirring frequently. Reduce heat and simmer until the mixture reaches a thick, jam like consistency, about two and a half hours. Stir in the pectin (if using) and simmer for one minute more.
  5. Ladle the hot jam into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims of the jars, cover with lids, and screw bands on until just barely tight.
  6. Place jars on rack in pot and cover completely with water. Cover pot and bring to a boil over high heat. Boil for 15 minutes. Turn off heat, uncover pot, and allow jars to rest in water for five minutes.
  7. Remove jars from pot and allow them to rest undisturbed on countertop for six hours or overnight.

Nutrition Facts

Calories608kcal
Protein2.68%
Fat2.27%
Carbs95.05%

Properties

Glycemic Index
44.36
Glycemic Load
97.78
Inflammation Score
-10
Nutrition Score
19.711304535037%

Flavonoids

Eriodictyol
0.99mg
Hesperetin
2.94mg
Naringenin
3.37mg
Kaempferol
0.41mg
Myricetin
0.59mg
Quercetin
2.71mg

Nutrients percent of daily need

Calories:607.61kcal
30.38%
Fat:1.63g
2.51%
Saturated Fat:0.18g
1.1%
Carbohydrates:153.47g
51.16%
Net Carbohydrates:147.06g
53.48%
Sugar:145.66g
161.84%
Cholesterol:0mg
0%
Sodium:821.86mg
35.73%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.33g
8.66%
Vitamin C:70.16mg
85.05%
Vitamin A:4178.08IU
83.56%
Vitamin K:37.36µg
35.58%
Potassium:1138.88mg
32.54%
Manganese:0.62mg
30.93%
Fiber:6.42g
25.67%
Vitamin B6:0.41mg
20.26%
Vitamin E:3.01mg
20.05%
Folate:72.77µg
18.19%
Copper:0.3mg
15.1%
Vitamin B3:2.9mg
14.49%
Magnesium:54.94mg
13.73%
Vitamin B1:0.18mg
11.85%
Phosphorus:116.33mg
11.63%
Iron:1.7mg
9.43%
Vitamin B2:0.13mg
7.56%
Zinc:0.88mg
5.84%
Calcium:58.06mg
5.81%
Vitamin B5:0.45mg
4.48%
Selenium:1.13µg
1.61%