Quicktomatojam Recipes

HOMEMADE TOMATO JAM

Steps:

• Bring a large pot of water to boil, and blanch the tomatoes a few at a time, until the peels loosen (about 1 minute). Transfer immediately to an ice bath to cool, and peel carefully. Remove the cores and dice.
• Place the diced tomatoes in a large saucepan with the rest of the ingredients, and stir to combine. Bring the mixture to a simmer over medium-high heat, then reduce the temperature to medium, keeping a slow simmer going.
• Cook for 1-2 hours, stirring occasionally and adjusting the heat as needed, until the mixture is thick and syrupy. Remove from the heat and transfer to another container to cool.
• Serve at room temperature, or store in an airtight container and refrigerate for up to three days.

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.

QUICK TOMATO JAM

Steps:

• Mix tomatoes, apple and ginger in a large microwave-proof dish.
• Microwave uncovered at 100% power for 15 minutes.
• Stir in lemon juice and caster sugar and microwave at 100% for a further 40 minutes, or until jam starts setting, stirring every 10 minutes.
• The time the jam takes to set depends on the wattage of your microwave.
• It might be a good idea to spoon a bit onto a cold plate after 25 minutes, and see if it sets.
• When done, spoon the hot jam into sterilized jars and seal immediately.

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:

• Mix tomatoes and sugar in a large wide shallow pot. Let stand at room temperature for 10 minutes. Bring to a boil over medium-high heat, occasionally stirring gently. Boil, stirring often, for 15 minutes. Stir in salt, pepper, and paprika. Cook until thickened and reduced to 2 cups, about 10 minutes. Ladle into a clean, hot 1-pint jar. Wipe rim, seal, and process in a boiling water bath for 10 minutes.