Easy tomato jam recipe made is a sugar free jam that is so easy to make stove-top. It has no pectin and it's sweetened with monk fruit allulose blend. This jam can be used in many breakfast and dessert recipes.
Heat a strong bottom pan on medium heat for 30 seconds.
Add the tomatoes, raspberries, Monk fruit sugar, cinnamon and salt.
Mix well using a silicone spatula until all the sugar has mixed in.
Continue heating on low heat and stirring frequently so that it doesn’t stick at the bottom.
Keep stirring until all the tomatoes and raspberries have turned to mush and the texture of the liquid is like jam. (About 15 minutes depending on your stove)
Add the red pepper flakes, vanilla extract and lime juice.
Mix well and continue stirring while the heat is on medium.
After 5-10 minutes, the water should have dissipated and you can turn off the heat.
Let the jam cool completely before you put it in glass jars or start the canning process.
Notes
NUTRITION INFO IS APPROXIMATE!TIPS- Get organic tomatoes and organic red raspberries, if you can. - Always use vanilla extract because it’s less process and extracted from vanilla bean. Vanilla essence is made from chemically produced products like petroleum.- Remove the sugar replacement from the packet it comes in and store it in glass containers. The sugar will stay fresh for a long time.- Jam will easily stick to or get burned at the bottom of the pan. It’s important to keep stirring it while it’s cooking on medium heat.- Don’t use ripe tomatoes or raspberries. They will make this jam on the watery side. The tomatoes should be firm and raspberries should be tart.- This jam can be could for up to one year, if canned. If you refrigerate it, it will last for about a month. Use glass jars for canning and refrigeration, if possible.
This recipe yields about 1½ eight oz jars.
Nutrition
Calories: 50kcal
Keyword how to make tomato jam, preserving tomatoes, sugar free jam