For those of you who’ve had the opportunity to enjoy a big, fresh Strawberry Pecan Salad drenched in Raspberry or Strawberry Vinaigrette…this jam is for you. Don’t wince. Don’t turn away and close the page quite yet. You’ll be making this jam for your own kitchen as soon as possible…I hope for your sake.
I myself just love a good contrast of flavors in my foods. And this jam has something for everyone. Sweet and smooth, when served warm on top of, well most baked goods that I can think of, it will compliment and wow you.
The softest of background flavors from a dash of Balsamic Vinegar pumps up the acid in the Cherry Tomatoes…just in case the bite was swallowed up by your fresh, plump Strawberries. If you’d like, you could even through in a pinch of Cayenne. I wouldn’t mind at all but I thought I would present at least one recipe this year without ‘spicy’ in the recipe list. But it would go well if I do say so softly here.
Tomatoes in jam?
Doesn’t it taste like sweet Spaghetti sauce?
Sweet Cherry Tomatoes blend with the sugar and Strawberries and get lost in all that “jammie” goodness and texture. Simmering away for a bit to meld sweet and tangy into one jar of heavenly dessert topping, toast topper or even a base for your salad vinaigrette. The Balsamic is mild but definitely there in each spoonful. My next adventure with this new jam is to create a cobbler with the jam as the fruit and top it with a crunchy Granola. I know that the warm Strawberries and tangy Tomatoes with just bubble up around the Granola to Cobbler perfection.
And I threw in a few Chia Seeds to make this cook up in just minutes. You really could fix it as a dessert topping in under 15 minutes. Served warm is the way I prefer this one, especially with the Vanilla Ice Cream.
But it’s also a darn good toast spread or salad dressing. The dressing instructions included in my notes of the recipe below.
I’m not sure you could substitute another fruit for the Strawberries in this one. Possibly Raspberries. But I’d spring for fresh, Organic Strawberries. They have the complimenting tangy flavors but still maintain a strong punch of sweet.
I’m also using Brown Sugar in the recipe for half of the sugar at least. I liked how it kept the sweet from being too overpowering but also keeps it from being savory in any way. Brown Sugar has molasses that worked very well with the balsamic here. It’s not essential. Just better.
You might also try Coconut Sugar or Turbinado.
Dessert topping. Jam. Salad Dressing. Anyway you want to go with this one.
Maybe don’t tell the family that you just spooned tomatoes onto their beloved bowl of Vanilla Ice Cream. They’ll ask ‘what that taste is?’ while scooping out the last few bites. Then you might let them in on your secret fruit.
A chilled Strawberry Candied Tomato Jam was a wonderful accent for my Lemon Glazed Scones I tried out this week as well. The 3 ingredient, super simple scone recipe is from TheMiniatureMoose.com and I added an equally simple lemon glaze on the scones with Vanilla Protein Powder, fresh Lemon Juice, a spoonful of melted Coconut Oil and some Vanilla extract, chilled and then poured on top of the scone before scooping on a little jam.
Who’d have ever thought that you could love tomatoes and lemon glaze? It works though folks!
- 1 Quart Fresh Organic Strawberries
- 1 Pint Fresh Organic Cherry Tomatoes
- 1/2 Cup Brown Sugar
- 1/2 Cup White Sugar
- 2 Tbs. Balsamic Vinegar
- A bit of Water if needed
- 2 Tbs. dry Chia Seeds
- Slice your rinsed tomatoes and strawberries in half and add them to a medium size sturdy pot.
- Over medium heat, add in the Sugars and Vinegar. Stir frequently to break up the fruits and begin to melt your sugars.
- When your jam comes to a strong simmer, stir the mix constantly to prevent the sugar from burning on the bottom. If your Strawberries are not juicy enough to melt the sugar, add in 1/4 cup of water to help liquify the mixture. The water will boil off as the jam thickens so don't worry about making it too thin.
- Stir, stir stir and allow those fruit flavors to sweeten as the sugar bubbles and simmers. After about 15 minutes, your fruit juices should begin to look much more syrup-like and thick. Remove the pot from the heat and let it sit for 1 minute to cool some.
- Stir in your Chia Seeds, continually blending until the jam starts to really thicken up. Then let it sit until cool enough to transfer over to glass jars or bowls.
- Store in sealed containers for 1 month in the refrigerator or up to 1 year in the freezer.
- Makes about 1 Pint of jam.
- For a sweet and tangy vinaigrette, combine 3 - 4 Tbs. of jam with 1/4 cup Balsamic or Rice Vinegar and 1/3 cup of Oil and 1/3 cup Water. Add in your favorite seasonings like garlic powder, salt, pepper, basil, a pinch of red pepper flakes, etc. Store in a glass container in the fridge.
- If using a Rice vinegar, you may want to add a splash of Tamari to give the vinaigrette a richer flavor for greens.
More from my site
- Oil-Free ‘Clean Out The Fridge’ 3 Bean Vegan Chili
- Quick & Easy Onion Barley Loaf