Sent to us by member Barbara, from Clean Eating magazine. 
She says, “… tasted great with pita chips and corn chips as well as part of my salad AND then as part of a sandwich!! “

Tomato Jam 
1 lb. tomatoes, chopped  
¼ cup honey 
¼ tsp sea salt 
2 tbsp. apple cider vinegar 
½ tsp ground ginger 

Prepare jam. In a large saucepan, combine tomatoes, honey, and salt. Bring to a simmer on medium high heat. Reduce heat to medium low and continue to simmer until most of juice evaporates. Reduce heat to low, cover saucepan and cook for 25 minutes, stirring occasionally, until tomatoes soften. Add vinegar and ginger and simmer, uncovered, for 10-15 minutes, or until slightly thick. Cool at room temperature for about 30 minutes before using.

2 thoughts on “Tomato Jam

  1. Pingback: Aberrant Week: It’s only April, but tomatoes abound | Eating The Week

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