Tomato and Strawberry Jam


2 cups
4 cups diced, ripe tomatoes (approximately 1#)tomato(es)4
1 ½ cups chopped strawberriesstrawberries1 ½
1 cup sugarsugar1
1/8 teaspoon ground cinnamonground cinnamon1/8
1/8 teaspoon kosher saltkosher salt1/8
1 teaspoon fresh lemon juicelemon juice1


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 35-40 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.

cook's notes

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


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