Spiced Tomato Jam
Spiced Tomato Jam - Enjoy this sophisticated spread every day. Photo: Daniela Neu
Healthy, because
Even smarter
Nutritional values
The chili pepper boosts the metabolism through its pungent substances and improves fat burning.
If you find the chili peppers too hot, you can simply omit them. Instead of rosemary, you can also use thyme. Note: Boil agar-agar only once and let the jars stand quietly until cool, otherwise the gelling ability will be affected. Shelf life: a few months
(Percentage of daily recommendation)
| Calorie | 117 cal. | (6 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 13 g | (52 %) | ||
| Roughage | 4.6 g | (15 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 20.1 μg | (34 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 112 μg | (37 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 13.5 μg | (30 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 73 mg | (77 %) | ||
| Potassium | 870 mg | (22 %) | ||
| Calcium | 49 mg | (5 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 22 g |
Ingredients
- Ingredients
- 72 ozs ripe Vine tomato
- 4 sprigs rosemary
- 4 ozs Rice syrup
- 1 organic lemon
- ½ Vanilla bean
- 2 dried chili peppers
- salt
- peppers
- 6 tsps Agar
- ¼ oz Tomato paste (1 TBSP.)
Preparation steps
Score tomatoes crosswise, scald hot, skin, remove stalks, cut tomatoes into pieces. Wash rosemary, shake dry, pluck off needles and chop finely. Put tomatoes with rosemary and syrup in a pot, mix and let stand for 2 hours.
In the meantime, rinse the lemon with hot water, rub dry, finely grate the peel and squeeze out the juice. Cut vanilla bean in half lengthwise and scrape out pith with a knife.
Add lemon zest, vanilla pulp and chili peppers to tomatoes, season with salt and pepper and bring everything to a boil. Cook the jam for about 4 minutes over medium heat.
Puree everything briefly with a hand blender. Mix agar-agar with 6 tablespoons cold water and lemon juice. Stir tomato paste and agar-agar mixture into the tomatoes, boil the mixture again for 1 minute. Pour the boiling hot mixture into clean jars. Turn jars upside down for about 10 minutes, invert again and let cool.
