Eosinophilic Esophagitis Friendly Tomato Jam
Total time1 hr 10 min
Prep time10 min
Cook time1 hr
4.5(27)
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Learn more →Ingredients
8 servings
- 1 ½ lb ripe tomatoes, cored and roughly chopped
- ½ cup packed light brown sugar
- 2 tbsp apple cider vinegar
- 1 tbsp fresh lemon juice
- ½ tsp ground ginger
- ¼ tsp ground cumin
- ¼ tsp red pepper flakes
- ¼ tsp ground cinnamon
- ½ tsp salt
Instructions
- 1
Combine the tomatoes, brown sugar, apple cider vinegar, lemon juice, ground ginger, cumin, red pepper flakes, cinnamon, and salt in a large saucepan. Stir to combine.
- 2
Bring the mixture to a boil over medium-high heat, stirring occasionally, until the sugar dissolves and the tomatoes begin to break down, about 5 minutes.
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