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Tangy Tomato Jam

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Nutritional Information

Makes 4 cups

Amount Per 2-TBS. SERVING:

Calories 44
Protein 1g
Total fat g
Carbs 11g
Cholesterol mg
Sodium 2mg
Fiber 1g
Sugars 10g

This chutney-like condiment can be served on its own, with soft cheeses, or used as a sandwich spread. It’s a great way to preserve slightly overripe tomatoes. The jam will keep in the refrigerator up to 1 month.


  • 2 1/2 lb. beefsteak tomatoes (4 tomatoes)
  • 2 Granny Smith apples, grated (2 cups)
  • 1 1/3 cups sugar
  • 2 Tbs. lemon juice
  • 2 tsp. grated lemon zest
  • 1 1/2 tsp. minced jalapeño chile


  1. Bring large pot of water to a boil. Cut an X on ends of tomatoes with knife, and drop into boiling water for 10 seconds. Remove, and cool in bowl of ice water. Peel and quarter tomatoes.
  2. Combine tomatoes, apples, sugar, lemon juice, lemon zest, and jalapeño chile in large nonreactive saucepan. Bring to a rapid boil, and cook 30 minutes, stirring occasionally and smashing tomatoes until broken down. Skim off any foam.
  3. Reduce heat to medium-low, and simmer 20 minutes more, or until jam thickens. Transfer to 8-oz. jars or serving bowl. Serve warm or chilled.
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