Tomato and strawberry jam

By SMorrissey

Giada De Laurentiis


Serving suggestions:

Spooned over vanilla ice cream and sprinkled with toasted slivered almonds
On a crostini as a topping on goat cheese
On a bagel with mascarpone
Stirred into oatmeal

Serving Size

Makes about 1 ¾ cups

Ingredients

• 4 cups diced beefsteak tomatoes (approximately 2 large tomatoes or 1 pound)
• 1 1/2 cups chopped strawberries
• 1 cup sugar
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon kosher salt
• 1 teaspoon fresh lemon juice

Details

Adapted from today.com

Preparation

Step 1

Place the diced tomatoes in a medium sauce pan over medium high heat and bring to a boil. Reduce heat to a simmer and add the berries, sugar, cinnamon and salt. Stir to combine and return to a simmer. Continue to cook, stirring occasionally, over medium low heat for 40-45 minutes or until the mixture has thickened and has the consistency of loose jam. Stir in the lemon juice and cool completely. Store in an airtight container, in the refrigerator, for up to a week.
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