Tomato And Passionfruit Jam Recipes
TOMATO JAM
Good tomatoes and balance are crucial. You need sugar for the kind of gooey, sticky quality we associate with jam; otherwise, all you're producing is a tomato sauce, no matter how different the flavor is from the classic. Once you add that sugar, however, you need acid, because even though tomatoes are plenty acidic, they can't counter all that sugar. I tried lemon juice, vinegar and finally lime, deciding that I liked the last best.
Provided by Mark Bittman
Categories jams, jellies and preserves, project
Time 1h30m
Yield About 1 pint
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 0 grams, Carbohydrate 58 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 535 milligrams, Sugar 55 grams, TransFat 0 grams
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.
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- Combine tomato and apple in large saucepan, top pan up with water to cover completely. Bring to the boil. Reduce heat, simmer, covered, about 30 minutes or until mixture is pulpy.
- Add juice, passionfruit and sugar, stir over high heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, about 30 minutes or until jam jells when tested.
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