When you think about jam, you would probably imagine sweet, spreadable fruit preserves. However, jams made with different kinds of vegetables are gaining more and more popularity. Vegetable jams bring delectable sensation to your tongue especially when paired with meats and other vegetable dishes. When you add fruits to your jam, you can make a even healthier jam by reducing usage of too much sugar.
Tomato Ginger Jam
Tomato jam makes a perfect match for French fries as a substitute for ketchup. To add relish to your tomato jam, try adding some ginger. Tomato ginger jam is good also with baked cheese.
2 Tablespoons Diced Red onion
2 Tablespoons Olive oil
1 piece Ginger, minced
2 cups Tomatoes, diced
1/3 cups Sugar
3 Tablespoons Vinegar
Cinnamon or Red pepper to add spice
In a large saucepan over medium heat, add onion and oil. Cook for 5 minutes and add ginger.
Add diced tomato in the pan and cook for 8 minutes, stirring. Add rest of the ingredients and cook for 10 minutes. Let cool before storing the jam.
Red Onion Jam
This sweet onion jam goes perfectly well with pork dishes as well as different kinds of open sandwiches.
500g Red Onion, thinly sliced
Garlic, thinly sliced 50g Brown sugar
1/2 cup Red wine
1 Tablespoon Balsamic vinegar
Salt and pepper
In a saucepan over low heat, add onion, cook with olive oil for a while, and add garlic. Stir occasionally for 10 minutes and add rest of the ingredients. Cook, stirring often, until the mixture turns think and syrupy.
Carrot jam makes plain scones special. With a cup of coffee, your breakfast is ready to go.
2 cups Carrots, shredded
2 Tablespoons Honey
1/2 cup Brown sugar
In a large saucepan over medium heat, add carrots and brown sugar and cook until sugar is melted. Cook 15 more minutes until carrots are thoroughly cooked, then stir until thickened. Add honey and let cool.
If you want your jam tangy, add some shredded apples along with carrots.
Original document available from www.koreadaily.com/news/read.asp?page=32&branch=NEWS&source=&category=lifenleisure.general&art_id=3834352
Translated by Heewon Kim