Tomato Chipotle Jam Jam Maker Recipes

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 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 CHIPOTLE JAM - JAM MAKER

Steps:

• SPRINKLE pectin evenly over bottom of the Pot fitted with the Stirrer. Add diced tomatoes, chopped chipotle peppers and adobo sauce evenly over pectin. Add butter/margarine to help reduce foaming.
• PRESS Jam button - the cook time will automatically default to 21 minutes. Press Enter.
• WAIT 4 minutes for appliance to sound 4 short beeps indicating that it is time to add sugar. Add sugar gradually while Stirrer continues running. Place the Glass Lid on the Pot.
• THE APPLIANCE will continue to automatically stir your ingredients while it cooks. Stay within earshot of the Jam & Jelly Maker, the appliance will beep again at the end of the process signaling jam cooking is complete. Press Cancel, unplug the appliance and immediately remove Glass Lid.
• REMOVE Stirrer using a pot holder. Skim foam, if necessary, from top of jam.
• Can be used right away, refrigerated, or process jars that is filled to 1/4 inch head space in a hot water canner for 10 minutes, covered with one inch of water.

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.

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.