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Karen's Tomato Jam with Shallots - Less Sugar in a glass bowl on a vintage wooden board

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.

Karen's Tomato Jam with Shallots - Less Sugar in a glass bowl on a vintage wooden board
 Tomato Jam – loaded with flavor! Add some freshly chopped rosemary if you like during the last 3 minutes of cooking                                                                                                                                                                                                                                                  
Shortbread Linzer Thins sandwiched with Tomato Jam
Savory Cheese Shortbread Linzer Thins sandwiched with Tomato Jam 
Ingredients to make Karen's Tomato Jam with Shallots - Less Sugar
Ingredients to make Karen’s Tomato Jam

Uses for Tomato Jam:

  • As a filling for my Savory Cheese Shortbread Linzer Thins
  • A topping for a chunk of cheese on a cracker – add a herb spring
  • Thin the jam with a few drops of water or balsamic vinegar
  • Add on top of a brie wheel, top with nuts and bake
  • Mix with feta cheese, goat cheese or cream cheese for a tasty filling
  • Add to a stir fry sauce, omitting any sweetener in the recipe for a sweet touch
  • Make a glaze for chicken, fish, shrimp or vegetables, thin if desired
Karen's Tomato Jam with Shallots - Less Sugar in a glass bowl on a vintage wooden board

Karen's Tomato Jam with Shallots - Lower Sugar

Karen Sheer a zest for life
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!
Prep Time 15 mins
Cook Time 45 mins
Course Side Dish
Cuisine American
Servings 16 1 tablespoon portions; makes 1 cup
Calories 47 kcal

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.
Keyword tomato jam

 

 

Karen's Tomato Jam with Shallots - Less Sugar in a glass bowl on a vintage wooden board

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