Tomato-Black Pepper Jam

Name: Tomato-Black Pepper Jam
Yield: 4 c.
Ingredients: 4 c. coarsely chopped ripe tomatoes (about 5 medium); 1/3 c. water; 2 tbsp. lemon juice; 1 tbsp. powdered no- or low-sugar pectin; 1/2 c. sugar; 1/3 c. honey; 1/4 tsp. kosher salt; 1/2 tsp. Freshly ground black pepper

By The Good Housekeeping Test KitchenPublished: Aug 22, 2016

Ingredient, Food, Condiment, Fruit preserve, Tableware, Jam, Sauces, Lekvar, Dish, Recipe,

Mike Garten

Yields:

4 c.

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Amp up an appetizer platter with this savory homemade jam.

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Directions

1. Step 1In a food processor, pulse tomatoes until finely chopped, stopping and stirring occasionally.
2. Step 2In a 4-quart saucepan, combine tomatoes, water and lemon juice; stir in pectin. Heat on high to a vigorous boil that cannot be stirred down, stirring frequently. Stir in sugar and honey. Return to a vigorous boil that cannot be stirred down, stirring constantly. Boil 1 minute. Remove from heat.
3. Step 3Stir in salt and pepper. Transfer to heatproof jars or container. Let cool at room temperature. Cover and refrigerate overnight or until set. Keeps, refrigerated, 1 month.

From: Good Housekeeping US

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