Green Tomato Jam No Pectin Food

GREEN TOMATO JAM / NO PECTIN

Steps:

• Prepare jars and hot water bath.
• In a spice grinder place the chopped vanilla bean with ¼ cup of the sugar. Grind till fine and powdery.
• Place all ingredients in a large pot.
• Bring to a boil being sure to stir often once it starts to thicken.
• The cooking can take 1 hour depending on how high your heat goes and the size of the pot. I use power plus burner being very watchful over it so it doesn`t burn. When it hits 215 degrees remove cinnamon sticks and discard. Place jam in to sterilized jars wipe rims clean and place warm lids on jars, adjust rings on. Place in hot water bath covered by 1-2 inches of water for 10 minutes. Remove and place on towel covered counter over night. Check lids for sealing. Label and store in pantry for up to 1 year.

BILTMORE ESTATE GREEN TOMATO JAM

Steps:

• Wash the tomatoes and cut into wedges. In a stainless bowl, sprinkle with the sugar in layers and let sit overnight. Bring to a boil in a heavy bottomed pan the next day, and then reduce the heat to a simmer for 1 hour. Add the sliced lemon and cook an additional 1 hour, over low heat. Cool and use or can according to USDA guidelines.

TOMATO JAM

Steps:

• Scald, peel, core and quarter tomatoes-Squeeze out seeds and juice reserving only the pulp.
• Bring to a boil, reduce and simmer for 10 minutes-stirring frequently-uncovered.
• Measure-you want 3 cups of pulp.
• Put pulp, lemons and pectin in a large pot-stainless or enamel.
• Bring to a full boil stirring constantly.
• Add sugar and boil rapidly for another 3 min.
• Cool for 5 min, stirring often.
• Ladle into clean, hot jars leaving 1/4 inch head space.
• Process for 10 minutes at altitudes up to 1000 feet.

CERTO GREEN TOMATO JAM

Steps:

• Bring boiling-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 jars well before filling.
• Finely chop or grind tomatoes. Measure exactly 3 cups prepared tomatoes into 6- or 8-qt. saucepot. Add lemon juice.
• Stir sugar into prepared tomatoes in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

GREEN TOMATO JAM

Steps:

• Remove the stem end of the tomatoes and cut into dice. Mix with the sugar and let stand for 3 hours to draw juices. Combine tomato mixture and remaining ingredients in a large pot and cook over low heat until the tomatoes are translucent and the juices are thickened. Discard cinnamon sticks, ladle the jam into hot, sterilized jelly glasses and cover with a thin layer of paraffin. When the paraffin has hardened, cover the glasses.

GREEN TOMATO JAM

Steps:

• In a large saucepan, bring tomatoes and sugar to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Remove from the heat; stir in gelatin until dissolved. Skim off any foam. , Pour into jars or containers, leaving 1/2-in. headspace. Cool before covering with lids. Refrigerate up to 3 weeks.

TOMATO JAM

Steps:

• In a medium saucepot set over medium heat, heat olive oil, add garlic, ginger, and red onion, and saute until translucent. Add tomatoes, breaking them up with a wooden spoon. Add vinegar, honey, brown sugar, ginger, cloves, cinnamon, and star anise.
• Simmer, stirring occasionally, until tomatoes have dissolved and liquid has evaporated, 60 to 75 minutes. Discard cinnamon sticks and star anise before serving. This jam may be stored in an airtight container in the refigerator for up to 2 weeks.

GREEN TOMATO JAM

Steps:

• Stir half the sugar into the green tomatoes and lemon and leave overnight.
• The next morning add the rest of the sugar together with preserved ginger and crushed pineapple and stir.
• Boil for 1.5 hours.
• Pour into prepared, sterilized jars and seal.

GREEN TOMATO RASPBERRY JAM

Steps:

• Combine tomatoes and sugar in a large saucepan and bring to a boil over medium heat. Stir and cook about 10 minutes. Add the gelatin, reduce heat to low, and simmer for 20 minutes.
• Spoon into hot, sterilized jars and seal; or, pour into freezer containers and freeze.