TOMATO JAM
Good tomatoes and balance are crucial. You need sugar for the kind of gooey, sticky quality we associate with jam; otherwise, all you're producing is a tomato sauce, no matter how different the flavor is from the classic. Once you add that sugar, however, you need acid, because even though tomatoes are plenty acidic, they can't counter all that sugar. I tried lemon juice, vinegar and finally lime, deciding that I liked the last best.
Provided by Mark Bittman
Categories jams, jellies and preserves, project
Time 1h30m
Yield About 1 pint
Number Of Ingredients 9
Steps:
- Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.
- Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 0 grams, Carbohydrate 58 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 535 milligrams, Sugar 55 grams, TransFat 0 grams
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
TOMATO JAM
This condiment is a blend of tomatoes and spices; make a jar and keep it in your refrigerator to add flavor to all of your sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 12
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.
TOMATO JAM
Tomato jam is a strong reminder that tomatoes are, indeed, a fruit. They produce a delicious, spreadable, not-too-sweet jam that gives ketchup a run for its money. Adding in aromatics like crushed garlic, herbs or whole dried chiles can deepen the jam's flavor, making it firmly savory. We've read your notes and have since added a tablespoon of vinegar to the recipe, to bolster the amount of acid necessary for safe canning. (On their own, tomatoes may not have enough acid to prevent the growth of botulism spores.)
Provided by Alison Roman
Categories breakfast, brunch, jams, jellies and preserves
Time 1h
Yield 2 cups (about 2 8-ounce jars)
Number Of Ingredients 5
Steps:
- Toss tomatoes, sugar and salt together in a large, heavy bottomed pot. Let sit at least 15 minutes or up to overnight, tossing to coat periodically to dissolve the sugar. (This helps coax the juices out of the tomatoes.)
- Place a small plate in the refrigerator to chill. (You'll use this later.)
- Add the vinegar to the tomatoes, and bring to a strong simmer over medium heat until the skins burst and the juices start to boil, about 10 minutes. Add in any of the optional ingredients (see note), if using.
- Increase the heat to medium-high, and cook the jam. Using a wooden spoon or spatula, stir the jam, occasionally at first and more frequently as the juices thicken. Do this until most of the liquid has evaporated and the tomatoes have begun to break down, and the mixture resembles a very thick, shiny tomato sauce, 35 to 45 minutes. This is the stage at which it's most important to stir constantly along the bottom of the pot to prevent scorching and sticking. (Sugar is heavier than water and will concentrate at the bottom of the pot, increasing the chance that the fruit will burn.) How much the tomatoes break down will depend on their type and how ripe they are: For example, firm green tomatoes are likely to remain chunky, while ripe red tomatoes will break down almost entirely.
- To test for thickness, spoon a bit of jam onto the chilled plate, return it to the refrigerator and chill for 2 minutes. Drag your finger through it: It should hold its shape on either side without appearing watery or runny. If it's not there yet, continue to cook a few minutes more.
- Remove from heat and discard the chiles de árbol, if using. Divide the jam between jars, leaving 1/4 inch of head space, and seal immediately. Can the jams (see our How to Make Jam guide for more instruction), or store in the refrigerator, using them up within a couple of weeks.
PAN-ROASTED TOMATOES WITH QUICK BALSAMIC JAM
Provided by Valerie Bertinelli
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat a large cast-iron skillet over high heat until smoking. Add the tomatoes to the dry pan and cook, turning a few times, until charred on all sides but still holding their shape, 3 to 4 minutes. Add the onions and then immediately pour in the vinegar. Stir in the confectioners' sugar until dissolved. Cook, stirring often, until the onions soften and the vinegar thickens, 3 to 5 minutes. (The onions should retain some bite; the vinegar should be reduced and be slightly syrupy.) Pour into a serving bowl, making sure to scrape out all the contents of the skillet. Season with the flaky sea salt and drizzle olive oil over the top. Garnish with the basil.
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 RECIPE
Making Tomato Jam at home is very easy. It has no added preservatives yet it stays good for a long time and tastes great too. This jam recipe preserves its fresh flavour with nothing but sugar, salt and lime followed by proper storage. I am sure you will enjoy making tomato jam at home. Serve Tomato Jam during breakfast on toast and along with a cup of Masala Chai. If you like this recipe, you can also try other jam recipes such as Fresh Strawberry Jam Recipe Homemade Mango Jam Recipe
Provided by Smitha Kalluraya
Time 50m
Yield Makes: 10 Servings
Number Of Ingredients 6
Steps:
- To begin making the Tomato Jam recipe, wash tomatoes and make a slit in cross (X) in endways.
- Boil water nicely. Switch off and drop tomatoes inside hot water. Let it remain in it for about 5 to 10 minutes. This will help to peel skin off from tomatoes easily.
- Take them out from water, allow to cool. Peel off skin and discard them. Squeeze out some of the juice and seeds from it. You can use it for something else.
- Chop tomato into very fine pieces or blend in a processor for few seconds.
- Take a heavy bottom large pan/kadai. Pour tomatoes into it. Boil for about 15 minutes on medium high flame to reduce liquid.
- Add sugar, cinnamon and cloves powder. Mix well and let the gas be on medium flame. Bring mixture to full boil stirring frequently in between.
- As it thickens, stir constantly and reduce the flame. Make sure not to overcook. Jam will thicken as it cools.
- When the jam has reached a thick sauce consistency, add lemon juice. Mix well, turn off flame. Cool for about 10 minutes and pour into clean sterilised glass bottles.
- When the jam has reached a thick sauce consistency, add lemon juice.Mix well, turn off flame.Cool for about 10 mins and pour into clean sterilised glass bottles.
- Once it cools completely, close the lid and refrigerate/store in a cool dry place. Use when required for bread, buns, chapathi etc.
- Serve Tomato Jam during breakfast on toast and along with a cup of Masala Chai.
TOMATO JAM
This jam is the filling for the Rosemary Cookies with Tomato Jam . I often serve a small pot of it to accompany a sumptuous platter of perfectly ripened cheeses, one of my favorite desserts of all.
Provided by David Lebovitz
Categories Condiment/Spread Tomato Vegetable Dessert Vegetarian Wheat/Gluten-Free Summer Chill Vegan Simmer Fat Free Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 cups (600 g)
Number Of Ingredients 5
Steps:
- Bring a large saucepan of water to a boil. Using a paring knife, cut out the stem end of each tomato, then slice a shallow X in the bottom.
- Plunge the tomatoes into the boiling water until their skins loosen, about 30 seconds. Remove them with a slotted spoon and let cool. When cool enough to handle, slip off their skins. Discard the water, but save the saucepan for cooking the jam.
- Halve the tomatoes at their equator and gently squeeze out the seeds and juice. Cut the tomatoes into 1/2-inch (1.5-cm) pieces.
- Return the tomatoes to the saucepan and stir in the sugar, pepper, and salt. Cook over medium heat, stirring frequently to ensure that the mixture is cooking evenly, until most of the liquid has cooked off. If foam occasionally rises to the top, skim it off with a large spoon. Remove from the heat and stir in the lemon juice.
- Ladle the jam into clean jars. Cover tightly, let cool, and refrigerate.
- Storage:
- The jam will keep for at least 6 months in the refrigerator.
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.
TOMATO JAM
You must try this tasty and simple tomato jam! It's a delight served with toasts or bread... blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-1').display(); }); Latest videosFollow us for more recipes instagram pinterest facebook twitter youtube SUBSCRIBE TO OUR NEWSLETTERSubscribe to our newsletter and receive new recipes every week in your inbox. Email blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-13').display(); }); MAIN INGREDIENTS OF THIS RECIPE: - Tomato, granulated sugar HOW TO MAKE TOMATO JAM: Wash and remove the tomato skin and seeds. In a saucepan, place the tomato cut into small pieces together with the sugar and the cinnamon sticks. Stir with a spoon and bring to a boil over high heat. When starts boiling, reduce to low heat and simmer about 1 hour and 20 minutes until thickens. Turn off the heat, remove the cinnamon sticks and let cool to room temperature. Reserve the sweet in a glass jar tightly closed.
Provided by Pedro Barbosa
Categories Desserts, Recipes
Time 1h35m
Yield 8
Number Of Ingredients 3
Steps:
- Wash and remove the tomato skin and seeds.
- In a saucepan, place the tomato cut into small pieces together with the sugar and the cinnamon sticks. Stir with a spoon and bring to a boil over high heat. When starts boiling, reduce to low heat and simmer about 1 hour and 20 minutes until thickens (pass a wooden spoon in the bottom of the saucepan and if it leaves a trail like a road, the sweet is ready), stirring occasionally.
- Turn off the heat, remove the cinnamon sticks and let cool to room temperature. Reserve the sweet in a glass jar tightly closed.
Nutrition Facts : Tomato jam Nutrition facts Serves 8 Per Serving % DAILY VALUE Calories 209 Total Fat 0.5 g(1%) Saturated Fat 0 g(0%) Cholesterol 0 mg(0%) Sodium 12 mg(1%) Total Carbohydrate 53.5 g(18%) Protein 2 g
ROASTED TOMATO JAM
Has anyone ever made preserves in a dutch oven in the oven? No stirring? No mess on your stove? No worrying about burning the preserves if you walk away from the stove for a few minutes? This jam delivers! A&M Smackdown / Your Best Tomato Recipe Contest Finalist! Posted on Food52 by Amanda Hesser.
Provided by Sharon123
Categories Vegetable
Time 2h20m
Yield 3 cups, about
Number Of Ingredients 8
Steps:
- Pour 1/3 of the sugar over the base of a 12-inch braising pan or other baking dish. Layer half the tomatoes, overlapping the slices, in the pan. Sprinkle with 1/3 cup sugar, and top with the lemon zest, lemon juice, cinnamon stick, fennel seeds, and chiles. Top with the remaining tomatoes, followed by the rest of the sugar. Let sit for 30 minutes. Heat the oven to 400 degrees F.
- Place the pan, uncovered in the oven and let cook for 1 hour. The tomato juices should simmer actively. Check every 20 minutes, spooning the juices over the top tomatoes, and removing the chiles if they char.
- The tomato juices should begin to gel at 2 hours, but it could happen a little sooner or later. Test the juices by spooning a little onto a plate, letting it cool, and running your finger though it. If it holds the line, the jam is ready. Remove the jam from the oven and let cool. I eat this jam fresh so I put it into jars and keep it in the fridge.
Nutrition Facts : Calories 614.4, Fat 1.1, SaturatedFat 0.1, Sodium 27.2, Carbohydrate 154.9, Fiber 6.1, Sugar 147, Protein 4.7
TOMATO JAM
Steps:
- Drop the tomatoes into boiling water for 30-40 seconds then immediately submerge in ice water.
- Peel, core and dice fresh tomatoes to equal 12 cups.
- In a heavy bottomed saucepan, saute the diced onion over medium-high heat in 2 Tbsp of olive oil. Cook for 5-7 minutes until the onion has softened and browned. Add 2 clove minced garlic and continue cooking until fragrant around 1-2 minutes.
- Add the diced tomatoes, brown sugar, apple cider vinegar and seasonings to the pot with half of the tomato paste and the lemon juice. [Tip: Reserve the remaining tomato paste to adjust the thickness at the end of cooking]
- Simmer over medium-low for 1 1/2 hours or until reduced by half and thickened.
- Cover with a lid, but leave off-set to allow the moisture to evaporate. Stir periodically to prevent sticking.
- At the end of cooking, test the thickness and add additional tomato paste if desired mixing until the tomato paste is fully dissolved. Adjust the amount according to the juice released by the tomatoes and your preference.
- Use an immersion blender or ladle into a stand blender and blend until chunky smooth.
- Cool to room temperature, then chill thoroughly for 8 hours or overnight before using.
- May be stored chilled in an airtight container for up to week.
Nutrition Facts : ServingSize 1 cup, Calories 449 kcal, Carbohydrate 93 g, Protein 7 g, Fat 8 g, SaturatedFat 1 g, Sodium 1854 mg, Fiber 10 g, Sugar 75 g, UnsaturatedFat 6 g
SWEET AND SAVOURY TOMATO JAM
Makes 4.5 pints and cook time is about 12 hours
Provided by Valerie Lugonja
Categories Preserve
Number Of Ingredients 11
Steps:
- Put all ingredients in a 2-quart pot and bring to a gentle boil; reduce heat to a simmer
- Cook until thickened and jam-like (about 12 hours), stirring regularly to avoid any bottom pot stickage
- Transfer to sterilized glass jars and store in refrigerator for up to two weeks, or process for 15 minutes in water bath
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
TOMATO JAM RECIPE
Slather this sweet and savory recipe for tomato jam on everything from toast to pizza!
Provided by Susan Phillips
Categories Side Dish
Number Of Ingredients 9
Steps:
- Chop the tomatoes into large chunks. Add to a large stock pot along with the onions and all the other ingredients. Stir to combine.
- Heat the stock pot over medium heat on the stove and bring to a boil. Reduce the heat to low and simmer for 2.5-3 hours until a jam consistency is achieved
- Place in an air tight container and keep in the fridge for up to two weeks.
Nutrition Facts : Calories 404 kcal, Carbohydrate 99 g, Protein 6 g, Fat 2 g, SaturatedFat 1 g, Sodium 45 mg, Fiber 9 g, Sugar 87 g, UnsaturatedFat 2 g, ServingSize 1 serving
THREE TOMATO JAM RECIPES
Here are three different tomato jam recipes. The cooking directions for each will be the same, the only thing changing is the ingredients you use. Pick your favorite, make all three, or use them as inspiration to create your own adaptation.1 lb Tomato = @ 1 pint Jam
Provided by Todd + Diane
Time 1h30m
Number Of Ingredients 21
Steps:
- Combine all ingredients from your jam of choice in a saucepan, then simmer over med-low heat. Stir occasionally and gently. Simmer about an hour or until the mixture thickens to a jam-like consistency (who'd have thought.)
- Put tomato jam into sterilized jars. For longer storage, can in a water bath (cover with water about 1" above jars & simmer for about 15 min.) or just store in the fridge to keep for a couple weeks.
Nutrition Facts : Calories 65 kcal, Carbohydrate 16 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 7 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving
TOMATO JAM
This tomato jam recipe is really a homemade version of ketchup (or catsup). It is a nice combination of sweet and tart with a bit of spice from the cinnamon and cloves.
Provided by Karen Ciancio
Categories Condiments and Jellies Sauce
Time 1h30m
Number Of Ingredients 6
Steps:
- Peel the tomatoes and cut them into small pieces. Add the sugar and boil together for 1 hour. Add the vinegar, cinnamon, cloves and salt. Boil until thick like jam. To prevent sticking, cook in a Dutch oven.
- Pour into sterilized jars and seal tightly with lid.
TOMATO JAM
Provided by Amy Finley
Categories Condiment/Spread Sauce Garlic Tomato Low Fat Vegetarian Low Cal Backyard BBQ Low Cholesterol Vegan Bon Appétit
Yield Makes 2 1/4 cups
Number Of Ingredients 8
Steps:
- Heat oil in medium saucepan over medium heat. Add chopped onion and garlic; cook until onion is soft and translucent, stirring often, about 4 minutes. Add diced tomatoes with juice, sugar, thyme, salt, and black pepper. Cook over medium-high heat until almost all liquid evaporates and mixture is reduced to about 2 1/4 cups, stirring occasionally, about 10 minutes. Cool.
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 JAM
Wondering what to do with all your summer tomatoes? This Tomato Jam is perfect! Sweet and savory it's great on bread, with cheeses, burgers and sandwiches.
Provided by Deseree
Categories Condiments
Time 2h5m
Number Of Ingredients 6
Steps:
- Combine all ingredients together in a small saucepan. Simmer over medium heat, stirring occasionally, for 1 1/2 to 2 hours or until you can run a spoon through it and no liquid fills the space.
- Chill and place into a glass jar. Refrigerate and use within 10 days.
Nutrition Facts : Calories 112 kcal, Carbohydrate 26.9 g, Protein 2.1 g, Fat 0.5 g, SaturatedFat 0.1 g, Sodium 598 mg, Fiber 2.7 g, Sugar 23.6 g, ServingSize 1 serving
More about "roasted tomato jam food"
SIMPLE ROASTED TOMATO JAM - FORK IN THE KITCHEN
From forkinthekitchen.com
Ratings 7Calories 95 per servingCategory Appetizer
- Pre-heat oven to 375°F. Line a lipped, medium-sized baking sheet with foil. Cut the ends off of tomatoes and quarter them. Toss with remaining ingredients and spread evenly on baking sheet.
- Bake for approximately 2 hours, give or take 15 minutes, and stirring 1-2 times during the cooking process. As mentioned, sugars may over caramelize in the corners - this is ok, and you may stir some of it in. Remove from heat and let cool slightly. The jam will thicken as it cools, so take care to not roast too long or it will become extra sticky and thick once it does cool
RECIPE: OVEN-ROASTED TOMATO JAM - KITCHN
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Estimated Reading Time 3 mins
BEST ROASTED TOMATO JAM RECIPE - HOW TO MAKE …
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Reviews 119Servings 3Cuisine AmericanCategory Breakfast
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BALSAMIC TOMATO SAVORY JAM RECIPE - COOKING LIGHT
From cookinglight.com
Servings 1.5Calories 17 per serving
- Sprinkle with salt and cook for about 5 minutes or until the tomatoes have begun to release liquid.
TOMATO JAM - THE RECIPE CRITIC
From therecipecritic.com
Cuisine AmericanTotal Time 2 hrs 10 minsCategory SauceCalories 459 per serving
- Add all ingredients to a large stock pot. Heat over medium-high. Cook until the tomatoes start to break down, after about 10 minutes. Stir occassionally.
- Once the tomatoes come to a boil, reduce to a low simmer and cook for another one and half to two hours, stirring occassionally, until no liquid remains and the texture is jam-like.
SLOW ROASTED TOMATO JAM - A HINT OF ROSEMARY
From ahintofrosemary.com
Servings 3Total Time 2 hrs 15 mins
- Pour 2/3 cup sugar over the base of a 12-inch braising pan or large baking dish. Layer half the tomatoes, overlapping the slices, in the pan over the sugar. Sprinkle with 1/3 cup sugar, and top with the lemon zest, lemon juice, cinnamon stick, fennel seeds, and chiles. Top with the remaining tomatoes, followed by the remaining cup of sugar. Let sit for 30 minutes.
- Place the pan, uncovered in the oven, for a total of about 2 hours. Before long, the tomato juices should simmer actively. After 1 hour, check to be sure the tomatoes don't appear to be dry on the top layer. If so, baste with the juices that have formed.
- Continue to check every 20 minutes, spooning the juices over the top tomatoes as needed. Remove the chiles if they char.
TOMATO JAM - JUST A TASTE
From justataste.com
5/5 (1)Total Time 1 hr 30 minsCategory BreakfastCalories 154 per serving
- Combine all of the ingredients in a medium saucepan and bring them to a boil over medium heat, stirring constantly.
- Reduce the heat to medium-low and bring the mixture to a simmer. Stirring occasionally, allow the mixture to simmer for 1 hour and 15 minutes until it has the consistency of thick jam.
- Taste and season the jam with salt or additional dried spices then transfer it to a separate bowl to cool. Refrigerate the jam until ready to use.
TOMATO JAM [EASY SUMMER RECIPE] - A COZY KITCHEN
From acozykitchen.com
5/5 (2)Category CondimentCuisine AmericanCalories 97 per serving
- Hull and cut the tomatoes into a rough dice. If you're using heirloom tomatoes, be sure to cut off any tough, brown spots that might be on their skin. Transfer the chopped tomatoes to a non-reactive medium pot, along with the brown sugar, salt and red wine vinegar. Place the uncovered pot over medium heat and bring the mixture to a simmer; cook for 30 minutes. At the 30 minute-mark add the dried thyme and mix. Cook for an additional 25 to 30 more minutes and until the mixture is thick. If you're using more or less tomatoes, the cook time will definitely vary.
- Allow to cool to room temperature. Transfer to a jar and store in the refrigerator. Tomato jam will be good for two weeks without canning.
VEGAN ROASTED TOMATO JAM CROSTINI - HEALTHY MIDWESTERN GIRL
From healthymidwesterngirl.com
5/5 (1)Total Time 30 minsCategory AppetizerCalories 397 per serving
- Preheat the oven to 400. Place one oven rack in the second-to-bottom position and the other on the second-to-top position. Line two baking sheets with parchment paper or lightly spray with cooking spray.
- Combine the cut tomatoes, salt and pepper in a bowl, and gently toss. Spread the tomatoes out evenly, skin side down, over one of the baking sheets. Arrange the bread slices on the second baking sheet.
- Cook the tomatoes and the bread together in the oven, (tomatoes on the lower rack, bread slices on the higher rack). After 5 minutes, turn the bread slices over and cook another 5 minutes. Remove bread from the oven. Roast the tomatoes another 10 minutes (20 minutes total).
- Reduced Balsamic: While the bread and tomatoes are cooking, add the balsamic vinegar to a small saucepan, and bring to a boil over high heat. Reduce heat to low, and simmer until the vinegar has reduced to 1/3 cup, about 10-15 minutes. The result should be slightly sweet syrupy glaze.
SMALL BATCH CHERRY TOMATO JAM - THE DELICIOUS SPOON
From thedeliciousspoon.com
5/5 (6)Total Time 40 minsCategory Appetizer, Dinner, SauceCalories 41 per serving
- Reduce heat and let simmer for about 30 minutes or until tomatoes have softened and the ingredients have thickened to a jammy texture.
TOMATO JAM - A FAMILY FEAST | DELICIOUS RECIPES FOR ...
From afamilyfeast.com
5/5 (14)Category CondimentCuisine AmericanTotal Time 3 hrs 30 mins
- Bring four quarts of water to a boil in a non stick pot. Keep the heat on full and drop the tomatoes in. When the skin starts to peel, remove them to the ice bath. Empty the water, you will reuse the pot.
- Work over a sheet pan and peel the skins off the tomatoes. Then squeeze the stem end to pop out the stem. (It’s a squeeze, twist and pull motion to remove the stem. Depending on the variety of tomatoes, you may also need to squeeze out the seeds.) Roughly chop the tomatoes and place them back into the dry pot.
TOMATO-BASIL JAM - BETTER HOMES & GARDENS
From bhg.com
4/5 (31)Total Time 46 minsServings 5Calories 39 per serving
- Seed, core, and finely chop tomatoes. Measure 3 1/2 cups chopped tomatoes; place in a 6- to 8-quart stainless-steel, enamel, or nonstick heavy pot. Bring to boiling, stirring occasionally; reduce heat. Simmer, covered, for 10 minutes. Measure 3 1/3 cups tomatoes; return to pot. Stir in lemon juice and basil.
- In a small bowl combine 1/4 cup of the sugar and the pectin; stir into tomato mixture. Bring to a full rolling boil, stirring constantly. Stir in the remaining 2 3/4 cups sugar. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat and quickly skim off foam with a metal spoon.
- Ladle hot jam into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.
- Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 5 half-pints.
SUMMER TOMATO JAM - HEALTHY DELICIOUS
From healthy-delicious.com
4.3/5 (174)Total Time 1 hr 15 minsCategory Most Popular RecipesCalories 76 per serving
- Transfer the tomato puree to a medium skillet set over medium heat. Stir in the brown sugar, lemon zest and juice, and ginger. Cook, stirring frequently, until the mixture is thick and jammy – this will take about an hour. (To test, dip a cool metal spoon into the jam. It should slide of the spoon in a thick sheet – not in watery droplets.)
- Ladle the jam into the jars. Store in the refrigerator or freeze. Alternately, wipe the rims, cover with the lids, and screw the bands on until they're just barely tight. Seal in a hot water bath for 20 minutes. Carefully remove the jars from the pot and let them rest on the counter for at least 6 hours. You should hear the jars make a "ping" sound when they seal. The jam is delicious right away, but tastes even better after a few weeks.
TOMATO JAM - TASTE
From tastecooking.com
Estimated Reading Time 50 secs
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4.4/5 (13)Calories 40 per servingEstimated Reading Time 50 secs
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