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
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
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.
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
SPICED TOMATO JAM/BUTTER
Cinnamon, allspice, and cloves make this tomato jam more like a 'butter' than a jam. I actually won a blue ribbon at the Indiana State Fair with this recipe several years ago! My husband enjoyed this often as a child. I had never heard of it before marrying him. Using firm, meaty tomatoes will yield a thicker jam.
Provided by Mom2MMJ
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 9h20m
Yield 96
Number Of Ingredients 9
Steps:
- Place the tomatoes in a saucepan with a lid and simmer over medium heat, stirring frequently, for 10 minutes. Stir the lemon zest, allspice, cinnamon, cloves, lemon juice, and pectin into the tomatoes. Place the saucepan over high heat. Stirring constantly, bring the tomato mixture to a boil; immediately upon boiling, stir the sugar into the tomato mixture and return to a full rolling boil. Allow to cook at a full boil for 1 minute while stirring. Remove from heat and skim any foam off the surface of the mixture.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the tomato jam into the hot, sterilized jars, filling the jars to within 1/2 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 5 minutes.
- Remove the jars from the stockpot and place several inches apart onto a cloth-covered or wood surface; allow to sit until cool or overnight. Check the seal by pressing the top of each lid with a finger (the lid should not move up or down at all).
Nutrition Facts : Calories 44.9 calories, Carbohydrate 10.8 g, Fat 0.3 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 0.1 g, Sodium 48.4 mg, Sugar 9.4 g
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
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
SPICED TOMATO JAM
I grew up eating tomato jam at Grandma's house. While grape and strawberry were good enough for my family, it was Gram's orange sweetness that I preferred. And then she passed away, and I thought it gone forever. Truly, this recipe does not taste like hers, and I've scoured the women-folk of my family for the recipe, to no...
Provided by Nicole Bredeweg
Categories Jams & Jellies
Number Of Ingredients 8
Steps:
- 1. Combine tomatoes, juice, peel, cinnamon, allspice, cloves, and sugar in Dutch oven; bring to a boil. Reduce heat and simmer, covered, for 1 - 2 hours, stirring occasionally. Place a plate in the freezer.
- 2. Prepare your jars -- wash in sudsy water, then rinse. Place in the canner rack in your stock pot. Fill the pot with water, being sure to cover the jars by 1". Turn the heat onto high. If you achieve a boil before the recipe is done, turn it down to a simmer, maintaining the heat, but trying to prevent loss of liquid to evaporation.
- 3. If you have the room on your stove, place another large pot of water on to boil. Drop your lids in. Once the water boils, turn this down to a simmer, as well.
- 4. After the first hour of simmering, check the jam mixture for consistency. Pull out the plate from the freezer, place a dab of jam on it, then put back in the freezer for 10 minutes. When you pull it out, run a finger through. If the jam mixture doesn't flow back into the trail, it's not ready and should continue to simmer for another 15 minutes, or as the consistency decrees. Repeat as necessary. You can start skimming off any foam with a metal spoon. Continue to do so, right up until ladling into the jars.
- 5. Once consistency has been achieved, use a hand blender to even out the consistency, making it as smooth or clumpy as you desire. Add the liquid pectin. Turn heat up to medium-high, bring to a boil, and boil for one minute, stirring constantly.
- 6. Remove from heat. Pull a hot jar from the stock pot and fill with jam mixture, leaving a 1/4" head room. Wipe the rim clean, pull a jar lid from the other pot, then put a band on, to finger tightness. Place back into the stock pot. Repeat, until jam jars are filled.
- 7. Process as a boiling water bath for 10 minutes. (That is, bring the water back to a boil. If it's not longer 1" over the top of the jam jars, pour the cap water in until it is. Add hot tap water, if you still don't have enough.)
- 8. Note - once I achieved the proper consistency, I ended up with exactly 3 1/2-pint jar + 2 pieces of buttered and jammed bread. Prepare more jars, of course, just in case.
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.
SPICED TOMATO CHUTNEY (MOUNTAIN JAM)
Categories Condiment/Spread Sauce Tomato Summer Gourmet
Yield Makes about 2 cups
Number Of Ingredients 13
Steps:
- Purée garlic, ginger, and 1/2 cup vinegar in a blender.
- Heat oil in a 2- to 3-quart heavy saucepan over moderately high heat until hot but not smoking and add mustard seeds. When seeds begin to pop, stir in fenugreek, cumin, fennel, and nigella. Add garlic mixture, then cook over moderate heat, stirring, 1 minute. Add tomatoes (with juice), remaining 3/4 cup vinegar, sugar, salt, and cayenne and bring to a boil.
- Reduce heat and simmer chutney, uncovered, stirring occasionally, until thickened, 1 1/2 to 2 hours (lower heat as necessary).
- Transfer chutney to a bowl. Cool, uncovered, then chill, covered, at least 1 week to allow flavors to develop.
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- In a large bowl, gently mix the soaked bread with the ground meat, egg, cheese, parsley, salt, rosemary, oregano, paprika, garlic and cayenne until thoroughly combined. Form the mixture into 1 1/2-inch meatballs.
- Preheat the broiler. Arrange the meatballs on a large rimmed baking sheet and brush them generously with olive oil. Broil about 4 inches from the heat for about 15 minutes, until nicely browned and firm. Transfer the meatballs to a serving platter and serve with the Spiced Tomato Jam.
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- Line a baking sheet with parchment paper. Lay tomatoes on the prepared baking sheet, skin side down. Drizzle with olive oil and sprinkle sea salt evenly over top. Roast in the oven for 1 hour, or until tomatoes are very soft. Remove from oven and set aside to cool slightly.
- Add cooled tomatoes and all other ingredients, except the salt, to a blender. Puree until smooth.
- Pour the jam into a small saucepan and cook over medium high heat for 10 minutes, stirring occasionally. Season to taste with salt. Allow the jam to cool slightly before pouring into jars.
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