IE 11 is not supported. For an optimal experience visit our site on another browser.

Tomato and strawberry jam

Servings:
Makes about 1 ¾ cups Servings
RATE THIS RECIPE
(0)

Ingredients

  • 4 cup diced beefsteak tomatoes (approximately 2 large tomatoes or 1 pound)
  • 1 1/2 cup chopped strawberries
  • 1 cup sugar
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon kosher salt
  • 1 teaspoon fresh lemon juice

Preparation

Baking Directions:

Place the diced tomatoes in a medium sauce pan over medium high heat and bring to a boil.

Reduce heat to a simmer and add the berries, sugar, cinnamon and salt.

Stir to combine and return to a simmer.

Continue to cook, stirring occasionally, over medium low heat for 40-45 minutes or until the mixture has thickened and has the consistency of loose jam.

Stir in the lemon juice and cool completely.

Store in an airtight container, in the refrigerator, for up to a week.

Serving Directions:

Serving suggestions:Spooned over vanilla ice cream and sprinkled with toasted slivered almondsOn a crostini as a topping on goat cheeseOn a bagel with mascarponeStirred into oatmeal