A Spoonful of Spice

Recipes for low-sugar living + treats for special occasions

Tomato Jam

I made the tomato jam from Mourad's New Moroccan cookbook. I used rosewater instead of dried rosebuds. Most of the time spent on this was from prepping all the materials and gathering materials from the three different grocery stores I had to visit to get everything. After it cooled, I jarred it and poured a film of olive oil over the top. It will keep for 1 month refrigerated.

This recipe smells fantastic while it's cooking! And tastes great with goat cheese on a crusty baguette.