Karen’s Tomato Jam with Shallots – Less Sugar
A Savory and Sweet Interesting Jam with Tomatoes and Shallots – not overly sweet!
I’m using it to fill my Savory Cheese Shortbread Linzer Thins, has so many other uses.
Uses for Tomato Jam:
Karen's Tomato Jam with Shallots - Lower Sugar
A Savory and Sweet Interesting Jam with Tomatoes and Shallots - not overly sweet. I'm using it to fill my Savory Cheese Shortbread Linzer Thins, has so many other uses!
Servings: 16 1 tablespoon portions; makes 1 cup
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Ingredients
- 5 medium-large ripe tomatoes about 2 1/4 pounds
- 1 teaspoon neutral oil such as expeller pressed safflower oil
- 1/4 cup shallots peeled, chopped 1/4" dice
- 1/2 cup coconut palm sugar
- 1/2 cup pure cane sugar
- 1 1/2 tablespoons balsamic vinegar (without caramel color)
- 1/2 teaspoon sea salt
- 1/8 teaspoon freshly cracked pepper
Instructions
- Remove tomato cores with a small sharp knife. Score an "X" on the bottom of each tomato. Bring a large pot of water to boil. Add the tomatoes; water should almost cover them. Cook at a simmer for one minute until the tomato skins look wrinkled and loose.Drain in a sink, cool tomatoes, then peel. Cut in half and squeeze out all the seeds. Chop the tomatoes in a 1/4" dice.
- Add 1 teaspoon of oil in a non reactive 2 quart pot. Add shallots, cook over low heat for 5 minutes until softened and just turning golden around the edges.
- Add the chopped tomatoes and the remaining ingredients - bring to a boil then reduce to a slow simmer.Cook, uncovered stirring every 10 minutes until nice and thick, about 45 minutes.
- Cool the jam and store in a sterile glass container in the refrigerator. Will stay fresh for one month. Use a canning method if desired, using canning jars - for longer storage.Makes one cup.
Notes
See recipe: Savory Cheese Shortbread Linzer Thins with Tomato Jam (more photos too.)
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition Facts
Karen's Tomato Jam with Shallots - Lower Sugar
Serving Size
1 tablespoon
Amount per Serving
Calories
47
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Sodium
83
mg
4
%
Potassium
15
mg
0
%
Carbohydrates
11
g
4
%
Fiber
1
g
4
%
Sugar
10
g
11
%
Protein
1
g
2
%
Vitamin A
3
IU
0
%
Vitamin C
1
mg
1
%
Calcium
2
mg
0
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Categories:Condiments for FlavorEverything TomatoesFarmers’ Market InspiredFirst Course & SidesGlobal CookingGluten FreeObsessedRecipes to Impress / EntertainingSummerTo StartVeganVegetarianWeeknight Cooking
Karen Sheer
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