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Strawberry Tomato Jam (Sugar-Free)

4 x quarter-litre jars (1/2 US pint / 8 oz)

Course Dessert
Cuisine American
Keyword Jam, Tomatoes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Yield 4 quarter-litre jars (1/2 US pint / 8 oz)
Calories 9 kcal

Ingredients

  • 400 ml tomato (chopped or crushed. About 400 g / 14 oz of tomato in weight. About 1 3/4 cups after prep.)
  • 2 tablespoons lemon juice (bottled)
  • 2 ½ teaspoons Pomona pectin
  • 200 g sugar (white. 1 cup / 8 oz OR 125 ml honey (1/2 cup / 4 oz) OR 2 teaspoons liquid stevia)
  • 500 g strawberries (mashed. 1 lb / 4 cups whole whole. 2 cups / 16 fl oz after mashing.)
  • lemon zest (from 1 lemon. 1 1/2 to 2 teaspoons of zest)
  • ¼ teaspoon ground allspice
  • ¼ teaspoon cinnamon
  • teaspoon cloves (ground)
  • 2 ½ teaspoons calcium water (see notes)
Metric - US Customary

Instructions

  1. Wash, hull and mash the strawberries. Set aside.
  2. Wash, peel and crush tomatoes.
  3. Put in a large pot. Bring to a boil, then lower to a simmer and simmer for 5 minutes.
  4. Take a few large spoonfuls of juice out of the crushed tomato.
  5. Put that tomato juice in a jug or bowl, add the lemon juice, whisk in the pectin powder all at once and then either the sugar or liquid stevia or honey, set aside.
  6. Add the mashed strawberries to the tomatoes, along with lemon zest, cinnamon, ground cloves, lemon juice, and calcium water.
  7. Bring pot contents back to a boil, then add the tomato juice and pectin mixture a dollop at a time, stirring in. When it's all in, cook for 1 to 2 minutes.
  8. Remove from heat.
  9. Ladle into 125 ml (4 oz) or 1/4 litre (1/2 US pint / 8 oz) jars.
  10. Leave 1 cm (1/4 inch) headspace.
  11. Debubble, adjust headspace.
  12. Wipe jar rims.
  13. Put lids on.
  14. Process in a water bath or steam canner.
  15. Process jars for 10 minutes; increase time as needed for your altitude.