Home-made Tomato Jam
This tomato jam recipe is perfect for an elevated BLT, amazing deviled eggs, or to accompany a light roasted salmon.
- 1 tsp olive oil
- 1/2 medium onion
- 5 roma tomatoes
- 1/4 cup sugar
- 1 tsp ginger
- 1/2 tsp cinnamon
- 1/2 lemon zested
- 1/2 lemon juiced
- salt and pepper to taste
chop the onion and tomato, discarding the middle seeded portion of the tomato
heat a saucepan over medium heat and add olive oil. Once hot, add in onion and cook until translucent
Add tomato, sugar, ginger, cinnamon, salt and pepper and bring to a boil. Once it comes to a slow rolling boil, turn to low and cook down for approx 20 minutes.
Add lemon juice and zest and cook for an additional 15 minutes or until mixture sticks together and no liquid is left in the pan
Calories: 87kcal | Carbohydrates: 20g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 241mg | Fiber: 2g | Sugar: 16g | Vitamin A: 645IU | Vitamin C: 25.9mg | Calcium: 21mg | Iron: 0.4mg