Tomato-Pomegranate Jam
Tomato-Pomegranate Jam is a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe with 2 servings. One portion of this dish contains roughly 15g of protein, 3g of fat, and a total of 770 calories. For $2.83 per serving, this recipe covers 44% of your daily requirements of vitamins and minerals. Head to the store and pick up pepper, brown sugar, pomegranate molasses, and a few other things to make it today. It works well as a condiment. This recipe from Foodista has 2 fans. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 21%. If you like this recipe, you might also like recipes such as Tomato-Pomegranate Jam, Pomegranate and Pear Jam, and Chicken Blueberry Feta Salad with Pomegranate Jam Vinaigrette.
Servings: 2
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
4 pounds roma tomatoes, chopped (I don't bother to peel or seed, but if you prefer a smoother jam you can do so)
1 cup brown sugar
2 teaspoons salt
1/4 cup pomegranate molasses
1 teaspoon freshly ground black pepper
1 teaspoon coriander
Equipment:
sauce pan
ladle
Cooking instruction summary:
Combine all the ingredients in a large saucepan. Bring to a boil, then lower heat to medium and let it simmer and bubble, stirring often, until thick and jammy (about 1 hour). Let cool and ladle into a 1 quart jar. The jam will keep for 2 weeks in the refrigerator.
Step by step:
1. Combine all the ingredients in a large saucepan. Bring to a boil, then lower heat to medium and let it simmer and bubble, stirring often, until thick and jammy (about 1 hour).
2. Let cool and ladle into a 1 quart jar. The jam will keep for 2 weeks in the refrigerator.
Nutrition Information:
covered percent of daily need
