Spicy Tomato Jam - 4g Carbs, 0g Fiber
By Dana Treat - WebMD Recipe from Foodily.com
I decided to make this jam because it came from a trusted cookbook
and is something I have thought of making on many different occasions.
I imagine it would be good with goat cheese on top of crostini. I'm
sure it would make a good omelet filling. But I also think it would
be really good with meat – pork most likely. So I filled my kitchen
with the intoxicating smell of cherry tomatoes cooking down with sugar
and spices and then spooned it up into a jar. It was a huge hit with
the whole family.
1 lb ripe cherry tomatoes, about 3 cups
4 Tbsp sugar
4 Tbsp light brown sugar, packed
2 Tbsp grated fresh ginger
1/2 lemon, sliced into thin half moons
1/2 tsp ground cinnamon
1/2 tsp ground cumin
1/2 tsp ground cloves
2 Tbsp unfiltered cider vinegar
Salt and cayenne pepper
Combine the tomatoes, sugars, ginger, lemon, spices, and 1 1/2 tablespoons
of the vinegar in a medium-size, heavy-bottomed saucepan. Add a pinch of
salt and a pinch of cayenne and cook over medium-high heat, stirring
often, until the tomatoes cook down to a jam and the sugars are bubbly
and caramelized, 15-20 minutes. Set aside to cool. Add the remaining
1/2 tablespoon vinegar to taste.
Servings: 32
Nutrition per Serving:
16 Calories, 0.1g Fat, 0g Saturated Fat, 0mg Cholesterol, 1mg Sodium,
0.2g Protein, 4g Carbs, 0g Fiber
