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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

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 minutes
Cook Time: 45 minutes
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.
COURSE: Side Dish
CUISINE: American
KEYWORDS: tomato jam
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.

 

 

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

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