Sweet Tomato Jam With Honey And Vanilla Refrigerator Style Recipes

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.

HONEY-SWEETENED TOMATO JAM

Steps:

• Combine all ingredients in a low, wide, non-reactive pot (stainless steel is best, because if you experience any scorching or burning, you can scrub it easily). Bring to a boil over high heat and then reduce temperature to medium high.
• Stirring regularly, cook the jam at a low boil until it reduces to a sticky, jammy mess. This takes anywhere from 1 to 2 hours, depending on the heat of your stove, the width of your pan, and the water content of your tomatoes.
• Towards the end of cooking, as the jam begins to thicken, reduce the heat to medium and continue to stir. This jam has a tendency to burn at the very end of cooking time, as the sugars concentrate and the temperature level in the pan increase.
• When you're 15 or 20 minutes out from the jam being finished, prepare a boiling water bath canner and 6 or 7 half pint jars (the yield will be between 5 and 7 half pints). Place lids in a small pan of water and bring to a bare simmer.
• Once the jam is thick and there is no visible water separating out from the fruit, it is done. Remove the pan from the heat and stir for 2 to 3 minutes. This helps evaporate out the last of the water and will give you a better set when the jam cools.
• Funnel jam into prepared jars, leaving 1/2 inch headspace. Wipe rims, apply lids and rings, and process in a boiling water bath canner for 15 minutes.
• When time is up, remove jars and place them on a folded kitchen towel to cool. When jars are fully cool, remove rings and test seals. Sealed jars are shelf stable. Any unsealed jars should be refrigerated and used promptly.

TOMATO JAM SWEETENED WITH HONEY RECIPE - (4/5)

Steps:

• 1.Combine all ingredients in a low, wide, non-reactive pot (stainless steel is best, because if you experience any scorching or burning, you can scrub it easily). Bring to a boil over high heat and then reduce temperature to medium high. 2.Stirring regularly, cook the jam at a low boil until it reduces to a sticky, jammy mess. This takes anywhere from 1 to 2 hours, depending on the heat of your stove, the width of your pan, and the water content of your tomatoes. 3.Towards the end of cooking, as the jam begins to thicken, reduce the heat to medium and continue to stir. This jam has a tendency to burn at the very end of cooking time, as the sugars concentrate and the temperature level in the pan increase. 4.When you're 15 or 20 minutes out from the jam being finished, prepare a boiling water bath canner and 6 or 7 half pint jars (the yield will be between 5 and 7 half pints). Place lids in a small pan of water and bring to a bare simmer. 5.Once the jam is thick and there is no visible water separating out from the fruit, it is done. Remove the pan from the heat and stir for 2 to 3 minutes. This helps evaporate out the last of the water and will give you a better set when the jam cools. 6.Funnel jam into prepared jars, leaving 1/2 inch headspace. Wipe rims, apply lids and rings, and process in a boiling water bath canner for 15 minutes. 7.When time is up, remove jars and place them on a folded kitchen towel to cool. When jars are fully cool, remove rings and test seals. Sealed jars are shelf stable. Any unsealed jars should be refrigerated and used promptly.

SWEET AND SAVORY TOMATO JAM

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-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.

SWEET TOMATO JAM WITH HONEY AND VANILLA (REFRIGERATOR STYLE)

Steps:

• 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. 3. If canning, spoon into hot sterilized jars and process as directed. Otherwise, let jam cool, then store in refrigerator or freezer. YIELD 3 half-pint jars.