Tomato Vanilla Jam Food

SWEET TOMATO JAM WITH HONEY AND VANILLA

Steps:

• If you plan to can the jam, prepare the jars according to the instructions here.
• In a large nonreactive pot, combine ingredients, adding both vanilla seeds and pods to the pot. Simmer over medium-low heat until the mixture is very thick and jammy, about 1 and 1/2 hours. Discard vanilla pods.
• If canning, spoon into hot sterilized jars and process as directed. Otherwise, let jam cool, then store in refrigerator or freezer.

TOMATO JAM

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.

TOMATO JAM

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-VANILLA JAM

Steps:

• In a small pot, combine the sugar, water and vanilla bean and simmer until sugar is melted.
• Add the tomatoes and simmer for 5 to 10 minutes or until the tomatoes soften.
• Strain the mixture and reserve the tomatoes in a small bowl.
• Return the syrup back to the pot. Place pot over medium heat and reduce by half, approximately 10 minutes.
• Pour over the tomatoes and chill completely until ready to serve.

TOMATO CHILE JAM

Steps:

• Open the can of tomatoes and drain the liquid into a food processor or blender. Reserve the tomatoes.
• Slice 3 to 6 fresh red chile peppers (depending on their heat) and add to the blender or processor with garlic, ginger and fish sauce. Blend until smooth.
• Pour into a pan, add the diced tomatoes and vinegar and sugar. Simmer until thick and syrupy, about an hour. Natural pectin in the tomatoes gives the sauce its jammy consistency.
• When cool, transfer to containers or jars, and keep refrigerated.

TOMATO JAM

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.

GREEN TOMATO JAM / NO PECTIN

Steps:

• Prepare jars and hot water bath.
• In a spice grinder place the chopped vanilla bean with ¼ cup of the sugar. Grind till fine and powdery.
• Place all ingredients in a large pot.
• Bring to a boil being sure to stir often once it starts to thicken.
• The cooking can take 1 hour depending on how high your heat goes and the size of the pot. I use power plus burner being very watchful over it so it doesn`t burn. When it hits 215 degrees remove cinnamon sticks and discard. Place jam in to sterilized jars wipe rims clean and place warm lids on jars, adjust rings on. Place in hot water bath covered by 1-2 inches of water for 10 minutes. Remove and place on towel covered counter over night. Check lids for sealing. Label and store in pantry for up to 1 year.