Ingredients
- 3 pounds firm ripe tomatoes, cored and diced (about 8 cups)
- 1 cup honey
- 300 grams granulated sugar (1 and 1/2 cups)
- ½ teaspoon lemon zest
- 2 tablespoons lemon juice
- 2 vanilla bean pods, split
- Pinch fine sea salt
- Nutritional Information
Nutritional analysis per serving (4 servings)
617 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 158 grams carbohydrates; 4 grams dietary fiber; 153 grams sugars; 3 grams protein; 94 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
3 half-pint jars
Preparation
- If you plan to can the jam, prepare the jars according to the instructions here.
- In a large nonreactive pot, combine ingredients, adding both vanilla seeds and pods to the pot. Simmer over medium-low heat until the mixture is very thick and jammy, about 1 and 1/2 hours. Discard vanilla pods.
- If canning, spoon into hot sterilized jars and process as directed. Otherwise, let jam cool, then store in refrigerator or freezer.
About 2 hours
Dining and Cooking