I got this from the Williams-Sonoma February 2013 magazine.
Cut lemons in half lengthwise. Using food processor or sharp knife, cut lemons crosswise into very thin half-moons. Place spices cumin, through allspiceina piece of cheesecloth to make a sachet, and set aside.
In large saucepan over medium-high heat, bring tomatoes, sugar, and butter to a boil. Cook, stirring constantly with spatula and scraping sides and bottom of pan to prevent sugar from burning. 6-8 minutes: tomatoes will split and release juices. Add lemon slices and jalapeƱo; boil 3 minutes more.
Stir in vinegar, lime juice, molasses, and ginger. Add spice sachet: return mixture to a boil. Reduce heat to medium-low; simmer gently until jam has reduced by half; 30-40 minutes. Stir in salt, simmer, stirring occaisionally, until thickened.10-20 minutes more.
Cool to room temperature. Discard spice sachet. Transfer jam to jar; top with 1/8" layer of olive oil. Cover with lid.
Refrigerate up to one month. To serve, spread crostini with goat cheese; top with tomatoe jam.
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Serving Size: 1 Serving (524g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 224 | ||
Calories from Fat: 93 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.3g | 14 % | |
Saturated Fat 4.7g | 24 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 28268mg | 975 % | |
Potassium 1031.4mg | 27 % | |
Total Carbohydrate 34.2g | 10 % | |
Dietary Fiber 11.8g | 47 % | |
Sugars, other 22.5g | ||
Protein 4.2g | 6 % | |
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: 224
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