SPICY TOMATO JAM
More like a relish than a true jam, this spicy delicacy will tingle your taste buds and is a great way to use a bumper crop of tomatoes and super over cream cheese with crackers! I always get rave reviews whenever I open a jar of this jam. Use as you would a relish - great over cream cheese served with crackers!
Provided by DLAMB3
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h40m
Yield 32
Number Of Ingredients 12
Steps:
- Place the tomatoes in a large pot and pour the boiling water over the tomatoes; allow to sit 5 minutes. Remove tomatoes from boiling water and place in ice-cold water until cool enough to handle. Slip off skins and stems.
- Coarsely chop the tomatoes in a food processor; reserve any juices and add to chopped tomatoes.
- Combine vinegar, apple juice, brown sugar, salt, black pepper, mustard, allspice, cumin, and cayenne pepper in a large non-reactive pan over medium heat; cook and stir until sugar dissolves completely; stir in the chopped tomatoes. Bring the mixture to a boil; reduce heat and simmer, stirring frequently, until liquid has reduced by half, 30 to 45 minutes. Add the lemon slices and cook another 15 minutes.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 30 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 51.5 calories, Carbohydrate 12.8 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.5 g, Sodium 118.3 mg, Sugar 11.6 g
SPICY TOMATO JAM
Provided by Food Network Kitchen
Time 1h45m
Yield four 8-ounce jars
Number Of Ingredients 9
Steps:
- Start with our step-by-step canning how-to.
- Using a vegetable peeler, remove the zest from the lemons in wide strips, leaving the bitter white pith behind. Squeeze the lemon juice through a strainer into a large, wide saucepan. Add the lemon zest, tomatoes, sugar, cumin, 4 teaspoons salt, the red pepper flakes, cinnamon sticks, cloves and ginger. Cook over medium-high heat, stirring occasionally, until the tomatoes are juicy and the sugar dissolves, 15 to 20 minutes. Continue to cook, stirring occasionally, until the tomatoes are dark and syrupy and a candy or deep-fry thermometer registers 220 degrees F, 40 to 50 minutes (the timing may vary depending on the juiciness of the tomatoes). Reduce the heat if the mixture starts to scorch. Discard the cinnamon sticks.
- Meanwhile, sterilize four 8-ounce canning jars and lids.
- Fill the jars with the tomato mixture, leaving 1/4 inch headspace, then seal and process.
CANNED SPICED TOMATO JAM
My Husband loves this Jam. He puts it on his waffles in the morning. I think its a great fall taste. Try it on your thumb print cookies or any dessert that requires Jam. I found this on the National Center for Home Preservation site so it's safe for canning. Enjoy!
Provided by swtsecrt
Categories Fruit
Time 50m
Yield 5 Half Pints, 5 serving(s)
Number Of Ingredients 8
Steps:
- To Prepare Tomatoes - Wash firm ripe tomatoes. Scald, peel, and chop tomatoes. Place chopped tomatoes in saucepan and heat slowly to simmering, stirring constantly to prevent sticking and burning. Cover and simmer 10 minutes, stirring occasionally. Measure 3 cups of the cooked tomatoes into a large saucepan. Add lemon rind, allspice, cinnamon and cloves.
- To Make Jam - Sterilize canning jars. Add lemon juice to the prepared tomatoes in the saucepan. Measure sugar and set aside. Stir powdered pectin into prepared tomatoes. Bring to a boil over high heat, stirring constantly. At once, stir in sugar. Stir and bring to a full rolling boil that cannot be stirred down. Then boil hard for 1 minute, stirring constantly.
- Remove from heat. Skim off foam. Pour hot jam into hot jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner for 5 minutes (10 if your elevation is 1,001 - 6,000 feet and 15 for over 6000).
Nutrition Facts : Calories 753.3, Fat 0.3, SaturatedFat 0.1, Sodium 26, Carbohydrate 194.8, Fiber 2.5, Sugar 183, Protein 1.1
SPICY TOMATO JAM
My tomatoes overflowth! I was looking for ways to use my bounty and stumbled into this recipe on-line. It is so good I felt that it also needed to be on Zaar. The use of 1 serrano chili produces a very slight heat. If you want it "hotter", up the amount of chili. I made this with fresh garden tomatoes and fresh garden basil.
Provided by PaulaG
Categories Vegetable
Time P9DT15m
Yield 4 half-pints
Number Of Ingredients 6
Steps:
- Bring a medium size pan of water to a boil.
- Plunge washed tomatoes into boiling water for 30 seconds or until skin slips easily when placed in cold water.
- Remove tomatoes from hot water with a slotted spoon and plunge immediately into cold water.
- Cut off tops, remove skin and core (It is not necessary to remove all the seeds but I would recommend removing the core.).
- Cut the tomatoes into fourths, place in container of food processor along with metal blade and pulse 2 to 3 times to chop being careful not to over process.
- Place the tomatoes in a large non-reactive pot or Dutch oven; simmer 10 minutes.
- Add the chili and sugar, stirring to blend; add lemon juice, cilantro and tomato juice stirring to blend.
- Bring to a boil over high heat and stir until sugar dissolves; approximately 1 minute.
- Boil gently for 10 minutes skimming off and discarding any scum that may come to the surface.
- Remove from heat, cover and allow to sit at room temperature for a minimum of 8 hours; overnight is fine.
- Return the tomatoes to heat, bring to a simmer and allow to cook until thick and temperature on candy/jelly thermometer reaches 220 degrees; approximately 20 to 30 minutes.
- Skim off any foam, ladle into hot, clean, half-pint canning jars, and leaving 1-inch of head space.
- Wipe the rim of the jars with clean cloth, place on the lids and rings; put the jars into a water bath canner with boiling water and process for 5 to 10 minutes or as recommended for your altitude.
- Carefully remove the jars from the water and place on countertop on top of a towel.
- Allow jars to cool and check seal; label and store in cool place. Enjoy!
- Note: If you don't have a candy/jelly thermometer; you can use the plate test. Place a small plate in the freezer and allow to chill. Remove plate a drop a small amount of hot jam onto plate, return to freezer for 1 minute. The mixture should hold its shape when touched and not have watery edges.
Nutrition Facts : Calories 835.1, Fat 0.5, SaturatedFat 0.1, Sodium 257.7, Carbohydrate 214.2, Fiber 3.3, Sugar 209.5, Protein 2.8
HOMEMADE TOMATO JAM
Keep the flavor of summer alive with homemade sweet and savory tomato jam. This condiment will become a favorite at every meal.
Provided by Shanna Mallon
Categories Jam
Time 1h35m
Number Of Ingredients 8
Steps:
- Bring a large pot of water to boil, and blanch the tomatoes a few at a time, until the peels loosen (about 1 minute). Transfer immediately to an ice bath to cool, and peel carefully. Remove the cores and dice.
- Place the diced tomatoes in a large saucepan with the rest of the ingredients, and stir to combine. Bring the mixture to a simmer over medium-high heat, then reduce the temperature to medium, keeping a slow simmer going.
- Cook for 1-2 hours, stirring occasionally and adjusting the heat as needed, until the mixture is thick and syrupy. Remove from the heat and transfer to another container to cool.
- Serve at room temperature, or store in an airtight container and refrigerate for up to three days.
Nutrition Facts : ServingSize 1 tablespoon, Calories 13 calories, Sugar 2.3 g, Sodium 75 mg, Fat 0.1 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 3.1 g, Fiber 0.6 g, Protein 0.4 g, Cholesterol 0 mg
OLD-FASHIONED TOMATO JAM RECIPE
Steps:
- Chop the tomatoes and remove any loose seeds. Grate the fresh ginger.
- Set out a medium saucepot. Add all the ingredients. Bring to a boil.
- Lower the heat and simmer for 1 - 1 ½ hours, stirring regularly, so it doesn't burn on the bottom.
- Once the tomato jam looks thick and glossy, turn off the heat. Place in jars and either can, freeze, or refrigerate.
Nutrition Facts : ServingSize 1 oz, Calories 51 kcal, Carbohydrate 13 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 225 mg, Fiber 1 g, Sugar 12 g, UnsaturatedFat 2 g
TOMATO CHILE JAM
If ketchup put on $300 Japanese cult-brand jeans, this is what it would taste like: global, hip, sexy. This formula - infinitely adaptable, good with cheese, with fish, with spring rolls, as a chutney, as a sambal - began with the New Zealand chef Peter Gordon and was adapted by Darina Allen, the Irish cooking teacher. It appears in her book "Forgotten Skills of Cooking," the first book anyone interested in craft cooking should read.
Provided by Julia Moskin
Categories brunch, dinner, lunch, condiments, dips and spreads, sauces and gravies
Time 1h15m
Number Of Ingredients 7
Steps:
- Open the can of tomatoes and drain the liquid into a food processor or blender. Reserve the tomatoes.
- Slice 3 to 6 fresh red chile peppers (depending on their heat) and add to the blender or processor with garlic, ginger and fish sauce. Blend until smooth.
- Pour into a pan, add the diced tomatoes and vinegar and sugar. Simmer until thick and syrupy, about an hour. Natural pectin in the tomatoes gives the sauce its jammy consistency.
- When cool, transfer to containers or jars, and keep refrigerated.
Nutrition Facts : @context http, Calories 181, UnsaturatedFat 0 grams, Carbohydrate 43 grams, Fat 0 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 953 milligrams, Sugar 39 grams
TOMATO JAM
Provided by Food Network Kitchen
Categories appetizer
Time 1h15m
Yield 1 cup of tomato jam
Number Of Ingredients 0
Steps:
- Score an X in the bottom of 3 pounds of tomatoes and cook in boiling water for about 30 seconds. Drain, transfer to a bowl of ice water, then peel and dice. Combine the tomatoes with 1 cup granulated sugar, 1/2 cup light brown sugar and 2 tablespoons cider vinegar in a large pot over medium heat. Add 1/2 teaspoon kosher salt, 1/4 teaspoon each ground coriander and cumin and the juice of 1 lemon. Cook, stirring, until thick, about 1 hour; let cool. Serve with cheese and crackers.
TOMATO JAM
Provided by Marisa McClellan
Number Of Ingredients 8
Steps:
- Combine all ingredients in a large, non-reactive pot. Bring to a boil and then reduce temperature to a simmer. Stirring regularly, cook at a low boiluntil it reduces to a sticky, jammy mess. This will take between 1 and 1 1/2 hours, depending on how high you keep your heat.
- When the jam has cooked down sufficiently, remove from heat and fill jars, leaving 1/4 inch of head space. Wipe rims, apply lids and twist on rings. Process in a boiling water canner for 20 minutes.
- When time is up, remove jars from water bath and allow them to cool. When jars are cool enough to handle, test seals. Store jars in a cool, dark place for up to one year.
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- Bring hot water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Use firm ripe tomatoes. Scald, peel, and chop tomatoes. (I lightly squeeze out most of the seeds and "watery" gel in the seed pockets before chopping and discard these, but you do not have to. I feel it helps produce a thicker finished jam). Place chopped tomatoes in saucepan and heat slowly to simmering, stirring constantly to prevent sticking and burning. Cover and simmer 10 minutes, stirring occasionally.
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