Summer Tomato Jam

If you have approximately 1 hour to spend in the kitchen, Summer Tomato Jam might be a super gluten free, lacto ovo vegetarian, and fodmap friendly recipe to try. One portion of this dish contains approximately 4g of protein, 1g of fat, and a total of 713 calories. This recipe serves 2. For $2.15 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. It is perfect for The Fourth Of July. This recipe from Healthy Delicious has 718 fans. If you have ground ginger, half & half, lemon zest, and a few other ingredients on hand, you can make it. It works well as a condiment. With a spoonacular score of 84%, this dish is spectacular. If you like this recipe, take a look at these similar recipes: Summer berry jam, Blackberry Jam: The Sweet Taste of Summer, and Late Summer Strawberry Vanilla Cranberry Jam.

Servings: 2

Cooking duration: 60 minutes

 

Ingredients:

¼ teaspoon ground ginger (I like roasted ground ginger)

4 half-pint jars, sterilized

1 lemon, zested and juiced

1½ cups light brown sugar

2 pounds ripe tomatoes

Equipment:

food processor

blender

frying pan

ladle

Cooking instruction summary:

Add the tomatoes to a blender or food processor. Pulse several times to crush the tomatoes.Transfer the tomato puree to a medium skillet set over medium heat. Stir in the brown sugar, lemon zest and juice, and ground ginger. Cook, stirring frequently, until the mixture is thick and jammy – this will take about an hour. (To test, dip a cool, metal spoon into the jam. It should slide of the spoon in a thick sheet – not in watery droplets.)Ladle the jam into the jars and seal. The jam is delicious right away, but tastes even better after a few weeks.

 

Step by step:


1. Add the tomatoes to a blender or food processor. Pulse several times to crush the tomatoes.

2. Transfer the tomato puree to a medium skillet set over medium heat. Stir in the brown sugar, lemon zest and juice, and ground ginger. Cook, stirring frequently, until the mixture is thick and jammy – this will take about an hour. (To test, dip a cool, metal spoon into the jam. It should slide of the spoon in a thick sheet – not in watery droplets.)Ladle the jam into the jars and seal. The jam is delicious right away, but tastes even better after a few weeks.


Nutrition Information:

Quickview
713k Calories
4g Protein
1g Total Fat
180g Carbs
18% Health Score
Limit These
Calories
713k
36%

Fat
1g
2%

  Saturated Fat
0.28g
2%

Carbohydrates
180g
60%

  Sugar
172g
191%

Cholesterol
0.74mg
0%

Sodium
69mg
3%

Get Enough Of These
Protein
4g
9%

Vitamin C
66mg
80%

Vitamin A
3787IU
76%

Potassium
1305mg
37%

Manganese
0.71mg
35%

Vitamin K
35µg
34%

Fiber
5g
23%

Vitamin B6
0.44mg
22%

Calcium
188mg
19%

Folate
70µg
18%

Copper
0.35mg
17%

Magnesium
65mg
16%

Vitamin E
2mg
16%

Vitamin B3
2mg
15%

Iron
2mg
14%

Phosphorus
118mg
12%

Vitamin B1
0.17mg
11%

Vitamin B5
0.64mg
6%

Zinc
0.85mg
6%

Vitamin B2
0.09mg
5%

Selenium
2µg
3%

covered percent of daily need
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Casu marzu is a traditional Sardinian sheep milk cheese that contains live maggots inside.

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