Reduced-Calorie Tomato Mango Jam 4.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Top Tomato 2014 Aug 20, 2014

This bright-tasting refrigerator jam is good on muffins, pancakes and French toast.

A tip from the recipe author: Freeze the ginger until quite cold before you grate it, to make the job easier.

Make Ahead: The jam can be refrigerated for 7 to 10 days, or frozen for longer storage.

4 cups

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 cups

  • About 10 Roma tomatoes, diced (4 cups)
  • Flesh from 2 large mangoes, diced (2 1/2 cups)
  • 2 limes
  • 1 1/2 tablespoons peeled, grated ginger root
  • Two 3-inch cinnamon sticks
  • 1/2 cup sugar substitute
  • 1/2 cup light or dark brown sugar
  • 2 tablespoons molasses
  • 2 tablespoons arrowroot powder (may substitute cornstarch blended into 2 tablespoons water)


Combine the tomatoes and mangoes in a large, wide pot. Finely grate the zest of the limes into the mixture, then squeeze in the juice. Cut out the pulp and add that as well, along with the ginger and cinnamon sticks. Bring to a low boil over medium heat; stir in the sugar substitute, brown sugar and molasses, until the sugar substitute has dissolved. Once the mixture begins to bubble, reduce the heat to low; cook for 45 to 55 minutes, stirring occasionally, until reduced by at least one-third.

Stir in the arrowroot; cook for 5 minutes or until the mixture thickens into a jam. Discard the cinnamon sticks. Transfer to one or more airtight containers; cool before serving, or cool completely then refrigerate for 7 to 10 days.

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Recipe Source

From Wheaton, Md., resident Dennis Broud.

Tested by Mary Pat Flaherty.

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