Clean Eating Tomato Jam

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Tomato Jam 2


Back in October I received several pounds of tomatoes from a coworker. I was a little busy so I tossed them in the fridge hoping I would keep them good for a few weeks longer. An effective approach for the most part.

By the time I did get to them, they weren’t quite salad material. Not wanting them to go to waste, I came up with this tomato jam- a little sweet, a little spicy, and the perfect complement to eggs and toast.


5.0 from 1 reviews
Clean Eating Tomato Jam
Prep time: 
Cook time: 
Total time: 
  • Olive oil
  • 1 onion
  • 2 lbs overripe tomatoes
  • 3 cloves garlic
  • 1 c. honey
  • ½ c. apple cider vinegar
  • 1 t. paprika
  • ½ t. ground ginger
  • ½ T. red pepper flakes
  • ½ T. cayenne pepper
  • ½ T. sea salt
  1. Place the onion into a food processor and lightly process.
  2. Heat a heavy bottomed pot, add oil, and cook the processed onion until translucent.
  3. Meanwhile, place the tomatoes and garlic into a food processor and lightly process.
  4. Add the tomatoes and remaining ingredients to the onion. Bring the mixture to a boil.
  5. Reduce to a simmer after the first sign of boiling. Allow the mixture to cook until the jam thickens and passes a freezer test.
  6. Place into sterilized jars and process in a hot water bath for 15 minutes.

Tom Jam

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2 Responses to Clean Eating Tomato Jam

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