Tomato Jam with Fennel

Lisa Keys

The best jam to dress up mozzarella.

5 from 5 votes

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Prep Time 10

Cook Time 2

Total Time 2 10

Course Pickles/Preserves

Cuisine Italian

Servings cups

Calories 18 kcal

Ingredients

¾ cup honey
4 pounds tomatoes cored and cut into ½-inch dice, (14 cups, diced)
¼ cup apple cider vinegar
2 tsp. kosher salt
1 teaspoon fennel seed toasted and ground
½ teaspoon freshly ground black pepper
½ teaspoon smoked paprika
2 tablespoons chopped fresh basil

Instructions

In large non-reactive saucepan, cook the honey over medium-low heat, swirling pan occasionally, for 6 minutes or until it darkens slightly in color.
Stir in the tomatoes, vinegar, salt, fennel, pepper and smoked paprika, bring to a boil.
Reduce the heat to medium-low and cook, stirring occasionally, until thickened to a loose jam consistency, about 2 hours.
You will have about 4 cups of jam. Stir in basil. Pour into heat-proof containers. Chill.
And if you like it spicy add a bit of crushed red pepper flakes

Nutrition

Serving: 2 tablespoonsCalories: 18kcalCarbohydrates: 4gProtein: 0.3gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.01gSodium: 61mgPotassium: 71mgFiber: 0.4gSugar: 4gVitamin A: 247IUVitamin C: 4mgCalcium: 4mgIron: 0.1mg

Keyword caprese, fennel, jam, preserves, tomatoes

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