Try this Golden Cherry Tomato and Ginger Jam recipe, or contribute your own.
Suggest a better descriptionWash and slice in half, reserving the juice:
2 pounds yellow or orange cherry or plum tomatoes
If using plum tomatoes, quarter them. Either way, combine in a bowl with:
2 cups sugar
Steep for 4 hours at room temperature, or refrigerate for up to 24 hours.
Peel and slice into thin strips:
4 ounces fresh ginger, washed
Place the steeped tomatoes and ginger in a large saucepan along with:
Finely grated zest and juice of 8 ounces lemons
Slowly bring the syrup to a boil, then boil rapidly until it thickens visibly and falls from a spoon in heavy drops (I call this a "bat wing"--instead of dripping from the spoon in a thin stream, the jam will start to fall from the spoon in sheets as it thickens). For this jam, I recommend boiling it until it is as thick as you want it rather than going by temperature alone. It should be syrupy and reduced considerably. If you like, put a few plates in the freezer and drop a small spoonful of jam on a cold plate. If the jam is still runny after sitting on the plate for a minute, keep boiling. If the jam sets up to your liking, you're done.
Ladle the jam into hot half pint jars, leaving 1/4-inch headspace. Place in your water bath, bring the water to a boil, and process for 10 minutes after the water has come to a boil. Remove from the water bath and let cool completely. You should hear little popping sounds as the jars seal. If, after 24 hours, all the jars have not sealed, you can re-process the unsealed jars or just place them in the refrigerator.
Makes about 3 half-pint jars
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (1309g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 91 | ||
Calories from Fat: 8 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 111637.8mg | 3850 % | |
Potassium 493.6mg | 13 % | |
Total Carbohydrate 20.2g | 6 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 17.9g | ||
Protein 2.1g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 91
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