Tomato Jam

Baking A Moment

Ready in: 45 minutes
Servings: 30
Vegetarian
Vegan
Gluten Free
Dairy Free

Ingredients

  • 1¾ cups brown sugar
    Baking
  • 3 cloves fresh garlic, finely minced or grated
    Produce
  • 2 tablespoons Gojuchang (Korean Hot Pepper Paste), or your preferred hot sauce, to taste
    Condiments
  • 1 cup sherry vinegar (not cooking wine)
    Oil, Vinegar, Salad Dressing
  • 1¼ cups soy sauce
    Ethnic Foods;Condiments
  • 6 pounds (about 20 medium) fresh tomatoes
    Produce

Steps

  • Bring a large pot of water to a boil, and fill a large bowl with ice water.
  • Cut a small "X" in the bottom of each tomato, and submerge in boiling water for one minute.Plunge the tomatoes in ice water.Peel and halve the tomatoes, and squish out the seeds.
  • Place the tomatoes in a large skillet along with the remaining ingredients. Simmer, stirring occasionally, until thick, and reduced by about 80%.Keep the reduced jam warm while clean jars are fully submerged in boiling water for 10 minutes.
  • Remove the jars from the water, turn the heat down to a simmer, and put in the lids.Fill the jars, within -inch of the rim, with the jam. Wipe the rim with a clean cloth.
  • Place the warmed and softened lids on the jars, and screw on the rings. Bring the large pot of water back up to a rolling boil, and submerge the jars, once again, for 10 minutes.
  • Remove the jars from the water bath and allow to cool completely. The "button" should vacuum seal, and pull down, so it can no longer be "popped" up and down.

Nutrition

  • Calories: 74.86  cal  (3.74%)
  • Fat: 0.2  g  (0.31%)
  • Saturated Fat: 0.03  g  (0.17%)
  • Carbohydrates: 17.25  g  (5.75%)
  • Sugar: 15.39  g  (17.1%)
  • Cholesterol: 0.0  mg  (0.0%)
  • Sodium: 560.78  mg  (24.38%)
  • Protein: 1.86  g  (3.72%)
  • Vitamin C: 12.57  mg  (15.23%)
  • Vitamin A: 758.33  IU  (15.17%)
  • Manganese: 0.17  mg  (8.5%)
  • Potassium: 259.58  mg  (7.42%)
  • Vitamin K: 7.19  µg  (6.85%)
  • Vitamin B6: 0.1  mg  (5.09%)
  • Fiber: 1.18  g  (4.73%)
  • Vitamin B3: 0.94  mg  (4.72%)
  • Magnesium: 15.55  mg  (3.89%)
  • Folate: 15.51  µg  (3.88%)
  • Copper: 0.08  mg  (3.76%)
  • Phosphorus: 36.18  mg  (3.62%)
  • Iron: 0.61  mg  (3.41%)
  • Vitamin E: 0.5  mg  (3.33%)
  • Vitamin B1: 0.04  mg  (2.68%)
  • Calcium: 23.06  mg  (2.31%)
  • Vitamin B2: 0.03  mg  (1.93%)
  • Vitamin B5: 0.14  mg  (1.38%)
  • Zinc: 0.21  mg  (1.38%)

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