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Tomato jam
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- Prep Time5 min
- Total Time35 min
- Makes14 Servings
Maya Visnyei
Recipe by Eshun Mott
Ingredients
1 796 mL can whole tomatoes
3/4 cup granulated sugar
2 tbsp cider vinegar
2 tbsp finely chopped garlic
1/2 tsp Asian chili sauce
1/2 tsp salt
Instructions
Drain liquid from can of tomatoes into a large pot. Add sugar, vinegar, garlic, chili sauce and salt.
Bring to a boil over medium-high heat, stirring to dissolve sugar.
Chop tomatoes and add to pot with their juices.
Simmer on medium-high for 25 min, stirring frequently at the end, or until mixture is jammy and reduced to about 1¾ cups. Jam will keep refrigerated in an airtight container for up to 1 month.
Nutrition (per serving)
Calories 49, Carbohydrates 13g, Sodium 132mg.
This article was originally published on Apr 01, 2013
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