Honey Tomato Jam no sugar no pectin Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Paste or plum tomatoes are less watery and will yield a higher volume of jam.
5 lbs tomatoes, finely chopped
2.5 c. honey
½ c. lime juice
1 TB unrefined sea salt
1 TB fresh ginger, grated
1 TB red pepper flakes
1 tsp ground cinnamon
½ tsp ground cloves
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Directions: |
Directions:Place all ingredients in a large, nonreactive pot over high heat.
Bring to a boil, then reduce heat to medium-high.
Cook jam at a low boil, stirring regularly, until it gets thick and jammy. This can take 1-2 hours.
As the jam begins to thicken, reduce heat to medium and keep stirring. Be careful not to let the mixture burn at the end.
Also at this time, prepare a boiling water bath and 6-8 half pint jars, lids, and rings.
The jam is finished when it gets thick and there is no water separating from the tomatoes.
Remove pot from heat and stir for a few minutes to let the rest of the water evaporate out.
Spoon the jam into hot jars, leaving ½ inch headspace.
Wipe the rims with a clean, wet cloth and add lids and rings.
Process in a boiling water bath for 15 minutes. |
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Personal
Notes: |
Personal
Notes: Honey Tomato Jam is sort of like a cross between ketchup and jam, but a million times better. Ripe tomato goodness combines with honey and spices for a sweet and tangy flavor that pairs perfectly with cheese, eggs, meat, and more.
with a strong cheese like blue or goat + crackers
as a sandwich spread with sliced turkey or ham
in a BLT as the T part
on a burger (add caramelized onions, bacon, & blue cheese, wow!)
served with eggs for breakfast
added to a grilled cheese sandwich
smeared on an almond flour biscuit
in a breakfast taco
as a pizza topping (with caramelized onions, bacon, & blue cheese…are you noticing a trend here?)
You can also freeze it or just make a small batch and devour it.
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