Tomato Onion Jam – Corn-free, Refined sugar-free, GF

Tomato Onion Jam on eggs for breakfast. Yum!
Tomato Onion Jam on eggs for breakfast. Yum!

This sauce is tangy, slightly sweet and spicy. It’s great on eggs, glazed over baked chicken, and in my turkey burgers.

My only dilemma is what to call it. It’s not spicy enough to be a salsa—at least according to my sister in Texas. It’s not sweet enough, or sticky enough, to be a jam. Chutney—What is a chutney anyway?

tomonLabel

 

 

 

Jam wins by default. My handwriting is so big that that’s all that fits on the canning jar lid! Actually it’s abbreviated even more to “Tom On Jam”. 🙂

 

 

 

tomonJars

 

 

As I’ve said before, I like to do bulk cooking so I make huge batch and can it. I can the jam in 4 oz. and 8 oz. jars so that I don’t have too much open in the fridge at any given time. You can adjust the overall quantity and spices to your own preferences.

5.0 from 3 reviews
Tomato Onion Jam
 
Prep time
Cook time
Total time
 
A tangy sweet sauce for poultry, eggs, anything you want to pour it over. Yum!
Author:
Recipe type: Condiment
Serves: 24
Ingredients
  • 5 lbs tomatoes, milled (for finer texture)
  • 13/4 cup sautéed onions, diced
  • 2 medium apples, peeled and diced
  • 5 cloves roasted garlic
  • ¼ cup lime/lemon juice
  • 1 tsp fresh grated ginger
  • 1 tbsp salt
  • 3 bay leaves
  • 1 tsp thyme
  • 1 tsp coriander
  • 1 tsp cinnamon
  • 1 tsp parsley
  • Red pepper flakes, to taste
Instructions
  1. Cook over medium high heat. Bring to boil, reduce to simmer until thickened.
  2. Remove bay leaves.
  3. The jam can be canned at this point, refrigerated for a week or even frozen.
Nutrition Information
Serving size: 2 tbsp Calories: 20.8 Fat: 0 Saturated fat: 0 Unsaturated fat: 0 Trans fat: 0 Carbohydrates: 5.7 Sugar: 1.9 Sodium: 56.1 Fiber: .6 Protein: .4 Cholesterol: 0

 

Prudent Living on the Homefront  Miz Helen’s Country Cottage  Recipes and Ramblins with the Tumbleweed Contessa

 

This recipe was shared with Healthy VeganAnything GoesHearth & Soul, Get SchooledFoodtastic FridayFun & CraftyMy Favorite ThingsRecipe RoundupDelicious DishWow MeWhimsy WednesdayCreative Muster, Homestead Barn HopShow Me What Ya GotTry a New RecipeSew Darn CraftyTutorial TuesdayTuesdays with a TwistToo CuteOne Project at A TimeTake A LookInspire Me TuesdaySimple SupperAnti-procrastinationTotally TalentedShare Your StuffTreasure BoxYou’re Gonna Love ItTwo Cup TuesdayCreate Link InspireTime to SparkleFat TuesdayTuesday Talent ShowHandmade TuesdaysInspire Me MondayGood TipsMeal PlanningThoughtful SpotMade by YouMad SkillsRecipe SharingWhat’d You Do This WeekendMostly Homemade, Natural LivingBlock PartyMuch Ado About MondaySweet Sharing MondayMelt in Your MouthClever ChicksMotivation MondayMix It Up Monday, Monday FundayReal Food Recipe RoundupSee Ya in the GumboA Round TuitMarvelous MondaysSunday SoireeInspiration MondaySimple LifeWhatever GoesThink PinkHappiness is HomemadeSunday SocialFriday FrenzyFriday FavoritesFrugal FridayStrut Your StuffShow & Tell SaturdaySimple SaturdaysShow and TellNo Rules WeekendSimple Meal FridayFarm Blog HopFight Back Friday, Whole Foods FridayHomeacre HopGluten Free FridayPennywise PlatterThursday Favorite ThingsFull Plate ThursdayFabulously Frugal ThursdayThriving on ThursdaysWellness WednesdayMountain Woman RendezvousWildcrafting WednesdayReal Food WednesdayFresh Food WednesdayGluten Free WednesdaysWake Up WednesdayAllergy Free Wednesdays, and Wonderful Wednesday.
This entry was posted in Condiments, Recipes and tagged , , , , , , , , , . Bookmark the permalink.

32 Responses to Tomato Onion Jam – Corn-free, Refined sugar-free, GF

  1. Pingback: Mountain Woman Rendezvous #42 (Blog Hop) - Trayer Wilderness

  2. Pingback: Fabulously Frugal Thursday Linky Party #63 | A Life in Balance

  3. Pingback: Simple Life Sunday #14 Tomato Onion Jam | Melissa K. NorrisMelissa K. Norris

  4. Pingback: What’d You Do This Weekend? #63 | Recipes and Ramblings with the Tumbleweed Contessa

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: