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Old 10-03-2015, 09:53 PM   #16
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Join Date: Mar 2015
Location: Southern California
Posts: 1,042
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Stats: 230/224.6/130
WOE: moderate low carb/JUDD
Start Date: February 2018
I had wonderful recipe for Green Zebra Tomato Jam that I used to make before low carb.
I was thinking of trying to low carb it by replacing the sugar with erythritol/xylitol mix and the honey with a sugar free honey substitute and some honey flavoring oil or maybe half of it with Sukrin Gold syrup. You could probably use Splenda for the sugar instead. It was so delicious. I also could not find Green Zebra Tomatoes, so I used a mix or Heirloom and regular red tomatoes. Here's the regular recipe:

Green Zebra Tomato Jam

1/4 cup sugar
1 garlic clove, very finely chopped
1 1/2 teaspoons ground cumin
1/2 cup honey
2 pounds Green Zebra tomatoes, cut into 1/2-inch dice
1/4 teaspoon cayenne pepper
1/2 cup apple cider vinegar
Vegetable oil, for frying
One 1-inch cinnamon stick
1 tablespoon finely grated fresh ginger

In a medium saucepan, combine the diced tomatoes with the honey, vinegar, sugar, ginger, garlic, cinnamon stick, cumin and cayenne. Bring to a boil and simmer over moderately low heat, stirring occasionally, until thick and jammy, about 40 minutes. Discard the cinnamon stick. Season the tomato jam with salt. Transfer the jam to a bowl and let cool.
Keeps in fridge for 1 month.
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