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
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
Serving: 1tablespoon | Calories: 47kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 83mg | Potassium: 15mg | Fiber: 1g | Sugar: 10g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg