The tomato is a fruit, so why not treat it like one? Play up its sweetness in a jam that's perfect with biscuits.

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Ingredients

Directions

  • Bring a large nonstick pot of water to a boil. Fill a large bowl with ice water.

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  • Core tomatoes and cut a small X into bottom of each. Place in boiling water until skin begins to crack, 30 seconds to 1 minute.

  • Transfer tomatoes to ice bath. When cool enough to handle, peel tomatoes. Pour out boiling water and set aside pot.

  • Quarter peeled tomatoes and roughly chop ginger. Add both to a food processor and pulse until broken down but still chunky.

  • Pour tomato mixture into pot. Add sugar and salt; cook over medium until almost all water is evaporated, 45 to 55 minutes. Stir occasionally at first and frequently toward end of cooking, skimming and discarding foam as needed.

  • Remove from heat; stir in lemon juice. Pour jam into a resealable jar and cool 15 minutes. Store in the fridge for up to 3 months. Makes 2 1/2 cups.

Nutrition Facts

59 calories; 0 g total fat; 32 mg sodium. 17 g carbohydrates; 1 g protein;

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