Old pts NOT PtsPlus
* Exported from MasterCook *
Agave Tomato Jam
Recipe By :Top Tomato 2009 finalist Joan Summers of Arlington.
Serving Size : 32 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds tomatoes -- peeled (see NOTES)
2/3 cup agave nectar
3 tablespoons lemon juice -- approx., or juice of 1 lemon
1 tablespoon minced ginger root -- grated or minced (1 tablespoon), about 1 to 1 1/2-inch piece
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes -- (may substitute 1 small jalapeño pepper, stemmed, seeded and minced)
If you're packing this jam for long-term storage, have ready a clean, sterilized pint jar (see NOTES) with a new lid and band.
If desired, discard the seeds of the peeled tomatoes, then coarsely chop the tomatoes and place in a medium, heavy-bottomed saucepan over medium or medium-high heat.
Add the agave nectar, lemon juice, ginger root, allspice, cinnamon, cloves, salt and crushed red pepper flakes, stirring to mix well. Once the mixture starts bubbling, reduce the heat to medium-low and cook uncovered, stirring occasionally, for about 1 hour, until it reaches the consistency of jam.
Transfer to the sterile jar, leaving 1/4- to 1/2-inch of head space, and seal. Process the jar in a hot-water bath to seal (according to the jar manufacturer's directions), or refrigerate immediately for up to 1 week. Remove any air bubbles by running a long, nonmetallic utensil such as a chopstick or wooden skewer between the jar and the food. Seal tightly and let cool to room temperature; the mixture will thicken slightly as it cools.
NOTES: To peel the tomatoes, bring a medium pot of water to a boil. Have ready a bowl of ice water. Cut an "X" in the bottom of each tomato and remove the stem. Place in the boiling water for 10 or 15 seconds, then use a slotted spoon to quickly transfer to the ice water. The skin should slip off.
To sterilize the empty jar, fill a large pot with water and bring to a boil over high heat, then reduce the heat so that the water is barely bubbling. Immerse the pint jar in the pot. Place the ring and lid in a separate small saucepan and cover them with very hot water. Leave the jar and lid immersed while you cook the jam.
Makes about 1 pint (32 one-tablespoon servings)
25 calories, 0g fat, 0g saturated fat, 0mg cholesterol, 74mg sodium, 6g carbohydrates, 0g dietary fiber, 6g sugar, 1g protein.
This spicy-sweet condiment is particularly good atop a slice of homemade sourdough bread with a small wedge of goat cheese.
MAKE AHEAD: Can the jam for long-term storage; or let it cool completely, then cover and refrigerate for up to 1 week.
Source:
"Bonnie S. Benwick for The Washington Post."
S(Formatted by Chupa Babi):
"July 2011"
Yield:
"2 cups"
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Per Serving (excluding unknown items): 25 Calories; trace Fat (2.3% calories from fat); trace Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 68mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 0 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
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