TOMATO PINEAPPLE RELISH
Provided by Guest Foodie
Time 45m
Yield 5 jars
Number Of Ingredients 9
Steps:
- Bring to boil, simmer and stir 10 minutes. Mix in Sure Jel, pineapple, worcestershire, vinegar and spices. Bring to hard boil. Add sugar (may use cup for cup) Bring to rolling boil. Boil 1 minute. Put in sterilized jars. Seal.
Nutrition Facts :
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
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
PINEAPPLE JAM
This delicious jam is perfect for spreading on toast and can also be used as the foundation for sweet-and-sour sauce or a glaze for roasted meats.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Yield Makes 2 cups
Number Of Ingredients 4
Steps:
- Peel the pineapple and grate the flesh -- you should end up with about 2 cups. Put the pineapple and water in a small saucepan and cook over medium-low heat until the pineapple is soft, about 35 minutes.
- Add the sugar and lime juice and stir to combine. Cook until the mixture has thickened, about 45 to 60 minutes. Spoon the jam into a 16-ounce jar with a tight-fitting lid. Store it in the refrigerator for up to 3 months.
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
SURE.JELL PINEAPPLE JAM
Cook down canned crushed pineapple, sugar and fruit pectin for scrumptious SURE JELL Pineapple Jam. This pineapple jam goes great with, well, everything!
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes about 5 (1-cup) jars or 80 servings, 1 Tbsp. each.
Number Of Ingredients 4
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 well before filling.
- Add enough water to undrained pineapple to measure 3-1/4 cups. Place in 6- or 8-qt. saucepot. Stir in pectin. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
- Stir in sugar. 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 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 35, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 9 g, Fiber 0 g, Sugar 9 g, Protein 0 g
GREEN TOMATO JAM
This green tomato jam is sweet but has a nice tang from the tomatoes and subtle heat from the ginger. You will love the citrus undertones! This tastes delicious on a cheese board or over cream cheese on a bagel. Or try on a grilled cheese sandwich or a burger-yum!
Provided by Pam Lolley
Categories Jams and Jellies
Time 4h35m
Yield 40
Number Of Ingredients 8
Steps:
- Pulse tomatoes and ginger in the bowl of a food processor until finely chopped, in 3 to 4 batches, pulsing about 15 times; scrape down sides as needed. Place finely chopped tomatoes and ginger in a large Dutch oven.
- Stir in sugar, 2 tablespoons lemon juice, orange juice, lemon zest, orange zest, and salt until thoroughly combined. Bring mixture to a boil over medium-high heat, stirring occasionally. Attach a candy thermometer to the side of the pan. Reduce heat to medium-low (mixture should hold a steady low boil) and cook, stirring occasionally, until mixture reaches a temperature of 215 degrees F to 220 degrees F (101 to 105 degrees C), 45 minutes to 1 hour.
- Remove jam from heat and stir in remaining 1 tablespoon lemon juice. Let cool for 3 hours before serving or canning.
Nutrition Facts : Calories 81.4 calories, Carbohydrate 20.8 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.4 g, SaturatedFat 0 g, Sodium 52.5 mg
TOMATO AND PASSIONFRUIT JAM
Make and share this Tomato and Passionfruit Jam recipe from Food.com.
Provided by mummamills
Categories Vegetable
Time 2h30m
Yield 5 jars
Number Of Ingredients 5
Steps:
- combine tomatoes and apples in a large boiler, cook over low heat, stirring often, for about 25 mins, or until fruit is pulpy.
- stir in juice, pulp, and sugar.
- stir over heat until sugar in dissolved.
- bring to boil, and boil, uncovered, until jam jells when set when tested.
- Pour jam into hot sterilised jars and seal when cold, makes about 5 cups if it doesn't want to jell, you can add pectin.
LEMON-PINEAPPLE JAM
A not-too-tart combination. The lemon is delightful on cream cheesed crackers, buttered toast, or a cake filling.
Provided by Kathy228
Categories < 60 Mins
Time 45m
Yield 7 half pints
Number Of Ingredients 6
Steps:
- Scrub then peel the lemons.
- Put the peels in a small sauce pan. Cover with water and simmer for 20-minutes or until the peel can be pierced with a fork. Drain, rinse, cool and chop the peel.
- Remove the excess, thick, white pith from the peeled lemons.
- Cut the peeled lemons in quarters. Slice out the white membranes and discard.
- Puree the peeled lemons in a food processor.
- Into a heavy saucepan, measure 2-cups lemon puree, 1-cup chopped peel, 2-cups undrained, crushed pineapple (a total of 5-cups of fruit is needed).
- Add the water or wine.
- Gradually stir in the dry pectin.
- Bring to a a hard boil, add butter, and boil for one minute.
- Add the sugar. Bring back to a boil and boil hard for one minute. Skim if necessary.
- Ladle into seven, half-pints jelly jars, and process.
Nutrition Facts : Calories 484, Fat 0.8, SaturatedFat 0.4, Cholesterol 1.4, Sodium 8.6, Carbohydrate 124.7, Fiber 1.9, Sugar 120.6, Protein 0.8
SPICED PINEAPPLE JAM
Pineapple jam with spices added. I had allot of pineapple and needed to use it up, so I went looking for jam recipes. I could only find plain fruit jams, so I saw this recipe on the net for this Asian jam for jam tarts, but it took along time to cook. There was no name to the original recipe. So I took the spices, add more and then put it with the pectin pineapple jam I have made in the past. Hope you like it, it is good on toast, but allot of people have told me it is great on ice cream. I like it with ham. Time does not count 1 hour soak. Cooking time has canning time added to it.
Provided by Coppercloud
Categories Pineapple
Time 45m
Yield 8 half pints, 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine the pineapple, cloves, stick of cinnamon and 1 cup of sugar in a pan and let stand for 1 hour.
- After 1 hour, add the remaining sugar and place the pan over a medium-high heat; stir constantly until the sugar dissolves.
- Bring the mix to a rolling boil for two minutes.
- Remove the pan from the flame and skim off any foam that accumulates.
- Place the pan over the heat again for 1 minute to boil.
- Again, remove and skim off the foam. Add the butter and bring the mixture to a boil again.
- Take off heat, take out the cloves and stick of cinnamon. Add the 1sp ground cinnamon, add the pectin and stir constantly.
- Bring to a rolling boil again for 1 minute. Take of heat and skim off the foam.
- Allow the jam to cool for 5/10 minutes.
- Ladle into canning jars. Wipe rim with sterilized cloth.
- Apply lids then rings and tighten to fingertip tightness.
- Process in a water bath for your altitude time.
- P.S. I know it seems like allot of boiling time, but pineapple is a hard fruit and this foams allot. You can also use canned pineapple, just make sure it is not in sugar syrup and can skip the 1 hour soaking time.
Nutrition Facts : Calories 762.9, Fat 0.5, SaturatedFat 0.2, Cholesterol 0.9, Sodium 25, Carbohydrate 197.3, Fiber 2.4, Sugar 183.9, Protein 0.6
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