This Easy Sweet and Sour Tomato Jam pretty much offers you what it says on the tin. 🙂 The natural acidity and sweetness of the tomatoes are enhanced by the apple cider vinegar and brown sugar substitute, respectively. Cooking the mixture down into a jam intensifies the flavors into a perfectly versatile condiment that you can use for either a fancy dinner party or casual backyard cookout.
I’m totally a sauce-y person, so I can eat this stuff with a cute little espresso spoon. However, it really has a ton of applications. Check out my little ideation rant below.
What You Need to Make this Easy Sweet and Sour Tomato Jam
Equipment
- Saucepan
- Rubber Scraper – Or other utensil for stirring
- Induction Burner – Completely optional, but if you have one, this is a good time to use it.
Ingredients
- Diced Tomatoes – For this recipe, you’ll want to keep the juice, not drain it.
- Swerve Brown – Or you can use another brown sugar substitute of your choice such as SoNurioushed Gold or Sukrin Gold. If you don’t care about sugar and carbs, you can just use brown sugar.
- Apple Cider Vinegar
Getting Started with Making Easy Sweet and Sour Tomato Jam
This recipe is super simple. We’re basically going to combine the ingredients and then reduce them.
Cooking this Easy Sweet and Sour Tomato Jam
In a small saucepan, you’ll combine 14.5 ounces (1 can) of Diced Tomatoes with their juice, 3 tablespoons of Swerve Brown (or another brown sugar substitute), and 3 tablespoons of Apple Cider Vinegar.
Then, while whisking to prevent burning on the bottom, you’ll want to bring everything to a boil. After that you’ll drop the heat to a simmer and let it reduce by half or more or until it is nice and jammy.
Using Later or Storing the Easy Sweet and Sour Tomato Jam
Once it’s done cooking down, you can remove it from the heat, cool it completely, and store it in an airtight container in the fridge until you’re ready to use it. I like to take it out about 30 minutes before plating to allow it to come up to room temperature.
Related Recipes
(a.k.a. Lori’s Ideation Rant)
Honestly, you can use this Easy Sweet and Sour Tomato Jam on any number of things. One of my more recent recipes that uses it as a component is my Deconstructed Kentucky Hot Brown.
However, I would also recommend it on burgers, hot dogs, brats, or meatloaf.
If you’re looking for something in the appetizer vein of things, I’d put it on top of brie or camembert and then bake them, maybe with some toasted almond slices on top for additional texture–kind of an upgraded version of my Melty Chili Garlic Brie. It would also work well with Keto Pita Chips (or regular Pita Chips if carbs aren’t an issue).
OR . . . if you’re feeling adventurous, this would be a really fun component for an April Fools’ Day Dinner in which it stands in for something that would typically be a strawberry or raspberry jam. Okay, I’ve got to put that on my “to do” list for next year.
Oh, and one more: It would be really good on something like this Savory Cheesecake.
Easy Sweet and Sour Tomato Jam
Ingredients
- 14.5 ounces Diced Tomatoes 1 can with the liquid. Do not drain.
- 3 tablespoons Swerve Brown or another brown erythritol such as Sukrin Gold
- 3 tablespoons Apple Cider Vinegar
Instructions
- In a small saucepan over medium high heat, combine 14.5 ounces Diced Tomatoes (with the liquid), 3 tablespoons Swerve Brown, and 3 tablespoons Apple Cider Vinegar and whisk to combine.14.5 ounces Diced Tomatoes, 3 tablespoons Swerve Brown, 3 tablespoons Apple Cider Vinegar
- Bring the mixture to a boil and then reduce the heat to medium, stirring frequently to prevent burning and sticking to the bottom.
- Continue cooking until the sauce has reduced by half or more and has a nice jammy consistency.
- Remove from heat until ready to serve. Store in an airtight container in the refrigerator if preparing this in advance.
Equipment
- Saucepan
- Rubber Scraper Or other utensil for stirring
- Induction Burner Completely optional, but if you have one, this is a good time to use it.
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