Sun-Dried Tomato Jam

Sun-Dried Tomato Jam Recipe
Becky Luigart-Stayner
Spoon this sweet-savory jam into a pretty glass jar, and tie with a ribbon. You can also attach a rosemary sprig and a card with serving suggestions--as an appetizer spread on baguette slices with goat cheese; as a chutney over chicken, beef, or pork; or as the sauce for a pizza with shredded chicken, goat cheese, and chives.

Yield:

4 cups (serving size: 1/4 cup)

Recipe from

Nutritional Information

Calories 77
Caloriesfromfat 44 %
Fat 3.8 g
Satfat 0.5 g
Monofat 2.3 g
Polyfat 0.6 g
Protein 1.7 g
Carbohydrate 11 g
Fiber 1.9 g
Cholesterol 0.0 mg
Iron 0.8 mg
Sodium 195 mg
Calcium 20 mg

Ingredients

3 cups vertically sliced onion
3 tablespoons sugar
3 garlic cloves, minced
3 (7-ounce) jars oil-packed sun-dried tomatoes, drained and coarsely chopped
1/2 cup red wine vinegar
1/4 cup red wine
1 cup water
1/2 cup fat-free, less-sodium chicken broth
1 tablespoon finely chopped fresh rosemary
3/4 teaspoon salt

Preparation

Heat a medium saucepan over medium-high heat. Add first 4 ingredients; cook 8 minutes or until tomatoes are soft, stirring occasionally. Add vinegar and wine; cook 3 minutes or until liquid is absorbed. Add 1 cup water and broth; bring to boil. Reduce heat; simmer 45 minutes or until liquid evaporates, stirring occasionally. Stir in rosemary and salt.

Note:

Julie Grimes Bottcher,

November 2006
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