Ingredients

How to make it

  • Add all the ingredients to a heavy bottom saucepan and bring the mixture to a boil stirring frequently to prevent the bottom from burning.
  • Reduce the heat and simmer, stirring occasionally, until the mixture has thickened to the consistency of jam.
  • Remove from the heat and allow to cool to room temperature.
  • Transfer to an airtight container and store in the refrigerator for up to 10 days.
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  • I whipped up a tomato and goat cheese crostata and paired it with a fresh bloody mary, then I imagined myself eating a crisp, buttery cracker topped with goat cheese and tomato jam.
  • Tomato jam is a sweet spread made with fresh tomatoes, sugar and a bit of spices. It’s cooked down to a jammy consistency and is perfect on top of that avocado toast everyone is posting on Instagram lately.
  • You can do this with regular tomatoes or make a cherry tomato jam recipe just the same way with those cute as a button cherry or grape tomatoes.
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  • Notes
  • Recipe adapted from Mark Bittman's Tomato Jam. http://cooking.nytimes.com/recipes/1017532-tomato-jam
  • Serving: 0g, Calories: 67kcal, Carbohydrates: 16g, Protein: 0g, Fat: 0g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 201mg, Potassium: 197mg, Fiber: 0g, Sugar: 15g, Vitamin A: 665IU, Vitamin C: 10.4mg, Calcium: 19mg, Iron: 0.3mg
  • https://thesuburbansoapbox.com/easy-tomato-jam/

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