Tomato - Chili Jam
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
2 lbs fresh, ripe plum tomatoes, chopped and seeded3/4 cup Demerara sugar1 tsp sea salt1 tsp ginger1 tsp cumin1/2 tsp ancho chili powder1/2 tsp black pepper1/4 tsp white pepper1 tsp red pepper flakes1/2 tsp cinnamon1/4 tsp cloves2 tbsp lemon juice
In a heavy saucepan, combine all the ingredients except the lemon juice.
Place over medium-low heat and cook, stirring occasionally, for about 1 hour 20 minutes, until thick and "jammy".
Stir in the lemon juice.
Spoon into 1 cup jars and can in a water bath for 30 minutes, or seal and keep refrigerated up to 2 weeks.
Serving Size: Makes 2 cups
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Place over medium-low heat and cook, stirring occasionally, for about 1 hour 20 minutes, until thick and "jammy".
Stir in the lemon juice.
Spoon into 1 cup jars and can in a water bath for 30 minutes, or seal and keep refrigerated up to 2 weeks.
Serving Size: Makes 2 cups
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 46.2
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 145.4 mg
- Total Carbs: 11.8 g
- Dietary Fiber: 0.6 g
- Protein: 0.5 g
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