SMOKY CHIPOTLE AND RED TOMATO JAM (CHUTNEY - RELISH)
A delectable late Summer and Autumn preserve that I concocted with a glut of ripe, juicy red tomatoes and ground chipotles........smoky hot and yet very subtle! This really is more like a jam than a chutney or relish, the consistency is very jam like, thick, smooth and shiny with a good texture. This is the prefect accompaniment for all types of hard cheese, such as mature Cheddar, Comte, Cantal or maybe a nutty Gruyere. It's also a great addition to toasted sandwiches, burgers, sausages, meatloaf, stews, casseroles and curries. This smoky tomato jam would make an ideal gift for a foodie friend - add a pretty paper or linen cap with a raffia bow and attach a card listing the ingredients with suggested serving ideas! NB: I know there is a lot of debate about how to bottle and then store jams, chutneys, pickles and preserves; it is all down to basic good hygiene and common sense! I give you the way that I have always followed - my method may not be the same way as yours - but this old family procedure works for me; please feel free to follow your own method if necessary. A good preserve will last without a hot water bath or oven bottling, as long as your jars and equipment are scrupulously clean and sterilised, and that the correct amounts of preserving agents such as salt, sugar and vinegar are used.
Provided by French Tart
Categories Lunch/Snacks
Time 2h
Yield 4-6 Jars
Number Of Ingredients 9
Steps:
- Tip all the ingredients into a large heavy-based pan and bring to a gentle simmer, stirring frequently.
- Simmer for 1 hr, and then bring to a gentle boil so that the mixture turns dark, jammy and shiny.
- Divide the hot jam/chutney between sterilised jars and set aside to cool.
- Place a disc of waxed paper directly onto the jam/chutney and seal with airtight lids or Cellophane and elastic bands. Store in a cool, dry place, away from direct sunlight, for at least 1 month before eating. It will keep for up to 6 months. Chill after opening and use within 1-2 months.
- How to sterilise jars: Wash them thoroughly in hot, clean, soapy water, drain upside down on kitchen towel and place on a baking tray in a preheated oven at 140C/280F/Gas Mark 1 for 15 minutes. Turn the oven to its lowest setting and keep the jars inside while you make the jam/chutney. Alternatively, you can wash them in a very hot cycle in your dishwasher and then proceed with the oven method as above.
Nutrition Facts : Calories 687.7, Fat 1.3, SaturatedFat 0.2, Sodium 76.8, Carbohydrate 167.6, Fiber 10.4, Sugar 145.1, Protein 7.7
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 CHIPOTLE JAM - JAM MAKER
This smokey spicy tomato jam recipe is very easy using the Ball® FreshTECH Automatic Jam & Jelly Maker.
Provided by Rita1652
Categories Vegetable
Time 1h20m
Yield 4 1/2 pints
Number Of Ingredients 7
Steps:
- SPRINKLE pectin evenly over bottom of the Pot fitted with the Stirrer. Add diced tomatoes, chopped chipotle peppers and adobo sauce evenly over pectin. Add butter/margarine to help reduce foaming.
- PRESS Jam button - the cook time will automatically default to 21 minutes. Press Enter.
- WAIT 4 minutes for appliance to sound 4 short beeps indicating that it is time to add sugar. Add sugar gradually while Stirrer continues running. Place the Glass Lid on the Pot.
- THE APPLIANCE will continue to automatically stir your ingredients while it cooks. Stay within earshot of the Jam & Jelly Maker, the appliance will beep again at the end of the process signaling jam cooking is complete. Press Cancel, unplug the appliance and immediately remove Glass Lid.
- REMOVE Stirrer using a pot holder. Skim foam, if necessary, from top of jam.
- Can be used right away, refrigerated, or process jars that is filled to 1/4 inch head space in a hot water canner for 10 minutes, covered with one inch of water.
Nutrition Facts : Calories 708.8, Fat 0.8, SaturatedFat 0.3, Cholesterol 1.3, Sodium 179.7, Carbohydrate 181.7, Fiber 2.6, Sugar 169.9, Protein 1.2
MANGO JALAPENO JAM
The jalapeno gives a bit of kick to your morning routine. Or it gives you a spicy touch when using it with meat.
Provided by Ambervim
Categories Low Protein
Time 50m
Yield 2 Pints
Number Of Ingredients 5
Steps:
- place chiles, manoes and lemon juice in a pot.
- Combine pectin with 1/4 cup sugar in a small bowl. Add to fruit.
- Bring to a full boil, one that cannot be stirred down, stirring occasionally.
- Add the rest of the sugar and return to boil for one more minute.
- Remove from heat. Remove any foam.
- Ladle into hot prepared jars, leaving 1/4 inch at the top. Wipe and process in hot water bath using good canning procedures.
BLUEBERRY GINGER JAM
Low sugar recipe kicked up with ginger made in Ball Jam & Jelly maker so easy!. I didn't crush the berries many did burst on its own. I wanted whole berries in the jam. A soft jell so easily used as a spread for over ice cream or pancakes. want on savory try topping grilled pork with the blueberry jam. Add to a fruity vinegar and extra virgin olive oil for a salad fruity dressing.
Provided by Rita1652
Categories Sauces
Time 50m
Yield 5-6 pints
Number Of Ingredients 7
Steps:
- Place pectin on the bottom of the jam and jelly maker.
- Top with fruit, butter, lemon juice, and ginger.
- Set for jam press enter and and 3 more minutes.
- Wait 4 minutes and when beeps add the sugar.
- Place lid on.
- When done press cancel and unplug appliance.
- Preserve water canning method.
- Fill Sterilized jars leaving 1/4 inch headspace.
- Wipe rims and place lids and rings.
- Place in hot water bath and process for 10 minutes. Turn off heat and let sit for 5 minutes.
- Place at room temperature for 12 - 24 hours.
- Check lids, label, will store for up to 1 years.
- Any unsealed jar can be placed in the refrigerator for 3 month. LOL like it`ll last that long.
Nutrition Facts : Calories 363.4, Fat 0.9, SaturatedFat 0.5, Cholesterol 2, Sodium 141.5, Carbohydrate 92.7, Fiber 1.5, Sugar 83, Protein 0.3
STRAWBERRY CHIPOTLE JAM
Make and share this Strawberry Chipotle Jam recipe from Food.com.
Provided by gailanng
Categories Strawberry
Time 1h
Yield 8 half pints
Number Of Ingredients 6
Steps:
- Crush the berries into small pieces.
- In a blender, toss in the lemon juice, the zest and the chipotles that you've picked out of the can. Blend until liquified.
- Place all ingredients, except the sugar, into a large pot. Cook, over medium-high heat, stirring frequently until mixture comes to a boil. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
- Immediately pour the hot jam into sterilized jars and put the lids on. Process in a water bath for 10 minutes.
Nutrition Facts : Calories 696.2, Fat 0.5, Sodium 88.7, Carbohydrate 179.9, Fiber 3.7, Sugar 168.9, 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
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