Strawberry and Tomato Refrigerator Jam
Strawberries and tomatoes contain vitamin C, though the amount remaining after heating is unknown. Agar gives the jam a soft gel texture; refrigerate it and use it within the next few days.
Wash and dry the strawberries (380 g) and tomato (126 g), then cut them into pieces about 1.5 cm. Put them in a bowl, add erythritol (75 g), and mix gently for 2 minutes. Cover the bowl and refrigerate for 24 hours to draw out the juice.
Drain the fruit in a fine sieve for 10–15 minutes, collecting the syrup. Dissolve agar-agar (2 g) in the syrup. Stir the syrup as it heats. Bring it to a boil. Boil for 1 minute.
Let the syrup stand for 5 minutes or cool to 60–65°C. Divide the strawberries and tomato among four clean 100 ml jars, filling each about halfway. Pour in syrup to cover the fruit, then fill the jars nearly to the top. Use a clean skewer to make 3–4 holes for air release and leave 3–4 mm headspace.
Cover the jars without tightening firmly and use a sous-vide circulator at 60°C for 90 minutes. Remove the jars, tighten the lids, and cool promptly.
This is a refrigerator dessert, not a shelf-stable preserve: keep it refrigerated and use it within the next few days.
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