Refrigerate this tasty tomato and ginger-flavored jam for up to 2 months.

Laura Zapalowski
Recipe by Cooking Light September 2015

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Jennifer Causey; Styling: Lindsey Lower

Recipe Summary

hands-on:
40 mins
total:
1 hr 30 mins
Yield:
Serves 20 (serving size: about 2 1/2 tablespoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients in a large saucepan; let stand 10 minutes. Add remaining ingredients to pan; toss to combine. Bring to a boil over medium-high heat. Cook 30 minutes, scraping bottom of pan and stirring occasionally. Reduce heat to medium-low; cook until very thick and reduced to 3 cups (about 25 minutes), scraping bottom of pan and stirring frequently. Remove pan from heat, and cool to room temperature.

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Nutrition Facts

46 calories; fat 0.3g; saturated fat 0g; mono fat 0.2g; poly fat 0.1g; protein 1g; carbohydrates 10g; fiber 2g; cholesterol 0mg; iron 0mg; sodium 212mg; calcium 14mg.
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