Rosemary-Tomato Jam

Not all jams have to be sweet! Try this savory jam recipe on grilled Halloumi cheese.

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  • Serving Size: 1 tablespoon
  • Makes: 4 half-pint jars
  • Prep: 30 mins
  • Cook: 2 hrs 45 mins
  • Process: 10 mins

Rosemary-Tomato Jam

Directions

  1. In a 4- to 6-quart nonreactive heavy pot combine all ingredients. Bring to boiling; reduce heat. Simmer, uncovered, 2 hours 45 minutes to 3 hours or until reduced to a jamlike consistency and no excess liquid remains, stirring occasionally.
  2. Ladle hot jam into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.
  3. Process filled jars in a boiling-water canner 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

From the Test Kitchen

Simply Serve

Take a grilled cheese toasty to a new levelslather on some of this thick tomatoey red jam. The flavor pairs perfectly with white cheddar.

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Nutrition Facts (Rosemary-Tomato Jam)

  • Per serving:
  • 46 kcal ,
  • 0 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 0 mg chol. ,
  • 38 mg sodium ,
  • 12 g carb. ,
  • 0 g fiber ,
  • 11 g sugar ,
  • 0 g pro.
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