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
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
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
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 SWEET TOMATO JAM
This is in no way a traditional "PB&J" type of condiment, either in taste or texture... but really, what tomato jam is akin to your classic concord or peach confiture? At any rate, this is not that jam. No, this wickedly delicious spread is something entirely different, and (if possible) even more addictive - especially for the heat seekers among us.
Provided by YummySmellsca
Categories Spreads
Time 3h50m
Yield 4 1/2 cups, 72 serving(s)
Number Of Ingredients 12
Steps:
- Combine all the ingredients (except Clear Jel and cold water) in a large pot and bring to a boil.
- Reduce the heat and simmer for 3 hours, stirring occasionally.
- Using an immersion blender (or in batches in a regular blender), puree the mixture until relatively smooth.
- Simmer for 15 minutes.
- Meanwhile, whisk together the Clear Jel and cold water.
- Stir into the jam mixture and cook, stirring constantly, until thickened.
- Can 15 minutes in a waterbath.
Nutrition Facts : Calories 12.5, Fat 0.1, Sodium 37.1, Carbohydrate 3.1, Fiber 0.2, Sugar 2.7, Protein 0.2
SPICY CAYENNE TOMATO JAM
This tomato jam has a sweet and spicy kick that goes great with meats and cheeses. Serve it up with grilled chicken and pork or slather over some crusty baguette with ricotta cheese. Enjoy!
Provided by CJ
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 4h20m
Yield 32
Number Of Ingredients 9
Steps:
- Combine tomatoes, apple, sugar, onion, brown sugar, apple cider vinegar, lemon juice, salt, and cayenne in a large pot; bring to a boil. Reduce heat and simmer, stirring occasionally, until dark and syrupy, about 2 hours 30 minutes. Continue simmering until mixture thickens to a jam-like consistency, about 30 minutes more.
- Remove jam from heat and cool to room temperature, 1 to 2 hours. Transfer to lidded containers and refrigerate.
Nutrition Facts : Calories 51.8 calories, Carbohydrate 12.9 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.6 g, Sodium 79.2 mg, Sugar 11.5 g
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