Sungold Tomato Jam
Ingredients
-
3
pounds
sungold tomatoes
-
2
teaspoons
light brown sugar
-
a pinch
salt
-
2
teaspoons
champagne vinegar
-
a pinch
crushed red pepper
Instructions
- Wash and dry the tomatoes.
- Combine the tomatoes, brown sugar, salt, champagne vinegar, and red pepper in a non-reactive medium pot.
- Heat the pot uncovered over medium heat until it simmers, then reduce to low and cook for 30 minutes, stirring regularly.
- Continue cooking for another 30 minutes until the mixture thickens, adjusting time if necessary based on tomato juiciness.
- Allow the jam to cool to room temperature, then transfer to a jar and refrigerate.
- To serve, smear a buttery cracker with cheese and top with a dollop of the tomato jam.
Nutrition Facts (estimated)
Servings
¾ cup
Calories
100
Total fat
0g
Total carbohydrates
25g
Total protein
1g
Sodium
5mg
Cholesterol
0mg
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