tomato jam

Ginger is our ingredient of the season. So far we’ve shared a super simple ginger dessert and a savory shepherd’s pie minus the mash. You can find our archive of previous featured ingredients here. So far we’ve

Tomato jam is the jam! Bet you didn’t see that coming.

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I do find that many people are surprised at the idea of a tomato-based jam. This isn’t something to pair with your peanut butter. This is a savory and slightly spicy jam that’s serves as an amazing condiment. I like to pair it with cheese, but it’s also amazing as a spread on savory sandwiches. Think of a grilled cheese with caramelized onions and a thin spread of this amazing concentrated tomato+spice flavor. Or imagine a pulled pork sandwich with a spread of jam. Do we have your attention? This stuff is amazing.

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Almost Vegan Jam Muffins

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A couple months ago, I was invited to a JAMboree hosted by a dear friend.  She described it as, “a sweet swap and contest of sorts.” She had us all cook up a favorite jelly, jam chutney or conserve and bring eleven quarter-pint or half-pint jars of our entry to her home.  She served wine as everyone had a taste of all the entries.  After all the wine sipping and socializing all the guests voted on their favorite and a winner was chosen.

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I’m not here to tell you I won. Before this, I had never canned solo.  I’ve done it plenty of times in my mom’s or Katie’s kitchen, but never in my own little apartment.  I was a little bit intimidate and overwhelmed by the possibilities.  I went to the farmer’s market to purchase supplies and I came home with 12 pounds of onions.  I was in a burger with blue cheese and onions phase.  I decided to can caramelized onions, which I now realize was the most unexciting offer, but at the time I was really excited about to make a big batch of them.  I cried. A lot. It was glorious.  Anyway, I mailed in my entry because I couldn’t attend in person (you’ll see me at the 2nd annual JAMboree!) and a month later my mom gave me eleven jars of delicious and interesting jams to try.  I had totally forgotten that I would be receiving jars of jam in exchange for my caramelized onion slop.  I’m over my blue cheese burger phase and well into my what do I do with all this jam phase.

I intended on creating a vegan jam muffin recipe, but in my morning daze I added honey to the muffins.  Technically honey isn’t vegan, which is why I hereby name this batter creation the almost vegan jam muffins!  You could swap out the honey for maple syrup or another preferred sweetener, but I love them just the way they are.  For the milk, I simply used almond milk; you can use whatever you prefer.  Instead of adding an egg, I created a flax meal egg substitute, the easiest and most reliable in my experience.

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 Ingredients:

  • 1 + 1/2 cup whole wheat flour
  • 1/2 cup all purpose flour
  • 1 TBSP baking powder
  • 1/2 tsp salt
  • 3/4 cup almond milk (or whatever milk you prefer)
  • 1/4 honey
  • 1/4 vegetable oil
  • 2/3 cup jam (I used a friend’s strawberry balsamic)
  • 1 tsp vanilla extract
  • 1 TBSP ground flax meal
  • 3 TBSP water

 The How:

  • In a small cup stir 1 tablespoon of ground flax into 3 tablespoons of water and set aside.  This will transform into your egg substitute.
  • Preheat the oven to 350° and grease a standard-sized muffin tin.
  • Combine the flours, baking powder, and salt in a large mixing bowl.  In a separate bowl whisk together the milk, honey, vegetable oil and vanilla extract.
  • By now the flax and water mixture should have a gelatinous texture resembling that of an egg. Incorporate the flax egg into the wet ingredients.
  • Pour the wet ingredients into the flours and mix with a wooden spoon until just combined.  Pour the jelly into the batter and stir just a few times.  You want the jelly to appear in large swirls throughout the batter.  Add some more jelly if you want sweeter muffins.
  • Fill each muffin tin about 3/4 of the way.  Batter should make 12-15 muffins.
  • Bake for 16-20 minutes. Test by inserting a toothpick into the center of the largest muffin.  If it comes out clean they are done.  Remove the jam muffins from the tin and set on a wire rack to cool completely.

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Enjoy with tea, coffee or juice 🙂  These almost vegan jam muffins are hearty enough for breakfast, but delicious enough for dessert too!  The strawberry balsamic jam was SO tasty.  I was tempted to add nuts or oats to the muffins, but I really wanted the jam to shine in this recipe and it really does.  These whole wheat muffins have the perfect about of moisture and sweetness for a breakfast snack.  Now that they’re all gone, I’m left wishing I had more strawberry balsamic jam!

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