Spread Essentials Sweet Savory Tomato Jam Ii Recipes

SAVORY TOMATO JAM

Savory Tomato Jam image

Make and share this Savory Tomato Jam recipe from Food.com.

Provided by Suzie_Q

Categories Vegetable

Time 2h20m

Yield 4 half pints, 2 serving(s)

Number Of Ingredients 7

Ingredients

5 lbs ripe tomatoes
4 teaspoons grated lemon zest
1/2 cup lemon juice, fresh (or bottled)
4 cups granulated sugar
2 cups white vinegar
2 teaspoons ground cinnamon
1 teaspoon coarse pickling salt

Steps:

Dip tomatoes into boilnig water for about 1 minute until the skins crack slightly. Peel, remove stem ends and cores and cut up.
Place in saucepan. Bring to a boil slowly. Stir often as it boils in uncovered saucepan. Boil uncovered, about 20-30 minutes until liquid is reduced.
Add lemon rind, lemon juice, sugar, vingar, cinnamon and salt. Stir as it returns to a boil. Boil about 40 minutes, stirring often, until it thickens.
Fill hot sterilized half pint jars to within 1/4 inch of top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in a boiling water bath for 5 minutes.

Nutrition Facts : Calories 1825.6, Fat 2.4, SaturatedFat 0.5, Sodium 1232.9, Carbohydrate 454.4, Fiber 15.5, Sugar 432.1, Protein 10.4

SWEET AND SAVORY TOMATO JAM

Sweet and Savory Tomato Jam image

Your grilled meats, toasted baguettes, cheese platter are just dying for this condiment. The sad part is that it only makes 3 half-pint jars. Don't peel the tomatoes, the skins add to the texture. To Make Ahead: The jam can be refrigerated in sterilized jars for up to 1 month; if canning using a water-bath process and stored properly, it can last up to 1 year. From InJenniesKitchen Blog Site.

Provided by gailanng

Categories Vegetable

Time 2h20m

Yield 1 1/2 pints

Number Of Ingredients 11

Ingredients

3 1/2 lbs tomatoes, cored and coarsely chopped (a mix of varieties works great and coarse chopping in batches of a food processor makes it easy)
1 small onion, cut into small dice
1/2 cup packed light brown sugar
1 1/2 cups granulated sugar
1 teaspoon salt
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 cup apple cider vinegar
1 lemon, juice of, freshly squeezed
1/2 cup tart green apple, chopped small dice (optional)
1 tablespoon freshly grated ginger (optional)

Steps:

To pack this jam for long-term storage, have 3 clean, sterilized half-pint jars (see NOTE below) with new lids and bands at hand.
Combine the tomatoes, onion, brown and granulated sugars, salt, coriander, cumin, vinegar, lemon juice and/or apple and fresh ginger in a large saute pan over medium heat; once the mixture starts to bubble, reduce the heat to medium-low. Cook for 2 1/2 to 3 hours or until it has thickened and reduced to a jamlike consistency. It will become thick, stick with it.
Transfer to clean and sterilized glass jars. Cool, seal and refrigerate for up to 1 month or use a hot-water canning bath for 15 minutes for long-term storage.
NOTE: To sterilize the empty jars, fill a large pot with water and bring to a boil over high heat, then reduce the heat so that the water is barely bubbling. Immerse 3 half-pint jars in the pot. Place the rings and lids in a separate small saucepan and cover them with very hot water. Leave the jars and lids immersed while you cook the jam. Fill the jars with the jam; seal the jars but not tightly, then immerse the jars in the hot-water bath for 15 minutes. Transfer the jars to a heat proof surface; when cool, tighten the lids and store in a cool, dark place for up to 1 year.

TOMATO JAM (SWEET & SAVORY) RECIPE - (4.3/5)

Tomato Jam (Sweet & Savory) Recipe - (4.3/5) image

Provided by Foodiewife

Number Of Ingredients 10

Ingredients

2 pints small tomatoes (cherry and/or pear)
2 tsp coarse salt & a few twists of the pepper mill
1/4 cup brown sugar (can increase, up to 1/2 cup, if you like it sweeter)
1/4 cup apple cider vinegar
1 small onion, chopped
1 Tbsp. sugar
1/8 tsp. red pepper flakes
1-1/2 cups water (or enough to just cover the tomatoes)
juice of 1/2 lemon
1-1/2 tsp dried thyme

Steps:

Wash tomatoes and drain. Add tomatoes to a pot and season with salt & pepper. Add the sugasr, vinegar, onion and red pepper flakes. Add approximately 1-1/2 cups water, or enough to just cover the tomatoes. Add the juice of 1/2 lemon and thyme (can use fresh, if desired, but double the amount) Bring the mixture to a boil, then reduced to a low simmer. Allow to reduce until thickened, and most of the water has evaporated--time varies between 20-30 minutes, possibly more. Just watch it carefully so that it doesn't dry out and burn. Can be stored in an airtight container for a couple of weeks.

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