Another Meatless Monday, another homemade jam.
This jam is my jammy jam.
Savory sweet with vibrant flavor, this simple jam recipe takes no time at all, and pairs with so many things.
Savory or sweet – or simply spread on sun-dried tomato popcorn chips…
heirloom and sun-dried tomato jam
YIELD: two small jam jars
dairy, egg, soy and gluten free, vegan
1 large heirloom tomato
1/2 cup sun-dried tomatoes
1 teaspoon dried oregano
2 tablespoons raw coconut nectar (adjust for sweetness)
pinch sea salt
2 tablespoons chia seeds
Chop tomato. In blender, combine all tomatoes, oregano, sweetener and sea salt, blend to smooth. Add chia seeds and blend to combine. Transfer to jars and refrigerate. Store covered in refrigerator.
Visit Heather to see more cookin’ with jam…
this recipe was shared with Healthy Vegan Fridays.