Sun-Dried Tomato Jam

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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 77
  • Calories from fat: 44%
  • Fat: 3.8g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.6g
  • Protein: 1.7g
  • Carbohydrate: 11g
  • Fiber: 1.9g
  • Cholesterol: 0.0mg
  • Iron: 0.8mg
  • Sodium: 195mg
  • Calcium: 20mg

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

  1. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Sun-Dried Tomato Jam Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy