* Exported from MasterCook *
Creole Tomato Jam
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 10%)
Amount Measure Ingredient -- Preparation Method
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1 pound Creole tomatoes -- (about 3 medium)
1/2 cup dark brown sugar -- packed
1/4 teaspoon cayenne
4 whole cloves
1 stick cinnamon -- (1 inch)
1 bay leaf
1 sprig fresh thyme
3 tablespoons sherry (or red wine) vinegar
Juice of 1 lime
Optional step: Cut an X on the bottom of the tomatoes and plunge them into a pot of boiling water for 3 minutes. Let stand until cool enough to handle, and peel.
Roughly chop and put the tomatoes, with their juices, into a saucepan with remaining ingredients.
Over medium-low heat, stir gently and occasionally until almost all moisture evaporates and mixture thickens into a jam-like consistency, 45 minutes to an hour.
Remove bay leaf, thyme sprig and cinnamon stick. Ladle into a clean jar or refrigerator container. Refrigerate for up to 1 month.
Makes 1 cup (8 two-tablespoon servings)
Tomato jam, a cross between marmalade and ketchup, has been the rage on goat cheese (or any kind of cheese) and sandwiches (try it on turkey burgers) since Mark Bittman published a recipe for it in The New York Times a few years ago. The Creole tomato version I created is sweet-tart with a spicy little back burn. If you increase the recipe, the simmering time will increase, too.
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Cuisine:
"Cajun/Creole"
Source:
"New Orleans Times-Picayune"
S(Formatted by Chupa Babi):
"June 2011"
Yield:
"1 cup"
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Per Serving (excluding unknown items): 77 Calories; 1g Fat (9.1% calories from fat); 1g Protein; 19g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 18mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fat; 1 Other Carbohydrates.
Nutr. Assoc. : 1514 0 0 0 0 0 0 4722 822
