Tomato Jam
Recipe adapted from Sonya Coté, Hillside Farmacy, Austin, TX
Recipe adapted from Sonya Coté, Hillside Farmacy, Austin, TX
(referred to Blue Skys Farm from our friend Bonnie)
Yield: 2 cups
Cook Time: 20 to 25 minutes
INGREDIENTS
2 cups chopped ripe tomatoes
¼ stalk celery, chopped
1 small yellow onion, chopped
½ red bell pepper, chopped
¼ cup red wine vinegar
2 teaspoons granulated sugar
2 teaspoons dry mustard powder
⅛ teaspoon cinnamon
⅛ teaspoon ground cloves
⅛ teaspoon ground allspice
⅛ teaspoon ground ginger
1 dash hot pepper sauce
Salt and freshly ground black pepper
Bread or crackers for serving
2 cups chopped ripe tomatoes
¼ stalk celery, chopped
1 small yellow onion, chopped
½ red bell pepper, chopped
¼ cup red wine vinegar
2 teaspoons granulated sugar
2 teaspoons dry mustard powder
⅛ teaspoon cinnamon
⅛ teaspoon ground cloves
⅛ teaspoon ground allspice
⅛ teaspoon ground ginger
1 dash hot pepper sauce
Salt and freshly ground black pepper
Bread or crackers for serving
DIRECTIONS
In a large saucepan set over medium heat, combine the tomatoes, celery,
onion, bell pepper, red wine vinegar, sugar, mustard powder, cinnamon,
cloves, allspice, ginger and hot pepper sauce. Season with salt and pepper and
cook until the vegetables are tender and the jam has thickened, 20 to 25
minutes. Serve with bread or crackers. Calories Per Serving: 11; Sodium:
76mg; Total Carbohydrate: 2g; Fiber: 0g; Fat: 0g
In a large saucepan set over medium heat, combine the tomatoes, celery,
onion, bell pepper, red wine vinegar, sugar, mustard powder, cinnamon,
cloves, allspice, ginger and hot pepper sauce. Season with salt and pepper and
cook until the vegetables are tender and the jam has thickened, 20 to 25
minutes. Serve with bread or crackers. Calories Per Serving: 11; Sodium:
76mg; Total Carbohydrate: 2g; Fiber: 0g; Fat: 0g
Source: http://www.tastingtable.com/entry_detail/chefs_recipes/10169