Tomato Jam Sweetened With Honey Recipe 45

SWEET TOMATO JAM WITH HONEY AND VANILLA

Sweet Tomato Jam With Honey and Vanilla image

Provided by Melissa Clark

Time 2h

Yield 3 half-pint jars

Number Of Ingredients 7

Ingredients

3 pounds firm ripe tomatoes, cored and diced (about 8 cups)
1 cup honey
300 grams granulated sugar (1 and 1/2 cups)
1/2 teaspoon lemon zest
2 tablespoons lemon juice
2 vanilla bean pods, split
Pinch fine sea salt

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.

Nutrition Facts : @context http, Calories 814, UnsaturatedFat 0 grams, Carbohydrate 210 grams, Fat 1 gram, Fiber 5 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 123 milligrams, Sugar 204 grams

HONEY-SWEETENED TOMATO JAM

Honey-Sweetened Tomato Jam image

Provided by Marisa McClellan

Time 2h15m

Number Of Ingredients 8

Ingredients

5 pounds tomatoes (finely chopped)
2 1/2 cups honey
1/2 cup bottled lime juice
1 tablespoon sea salt
1 tablespoon freshly grated ginger
1 tablespoon red chili flakes
1 teaspoon cinnamon
1/2 teaspoon ground cloves

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)

Tomato Jam sweetened with honey Recipe - (4/5) image

Provided by á-48098

Number Of Ingredients 8

Ingredients

5 pounds tomatoes, finely chopped
2 cups honey
1/2 cup bottled lime juice
1 teaspoon sea salt
1 teaspoon ground ginger
1 teaspoon red chili flakes
1 teaspoon cinnamon
1/2 teaspoon ground cloves

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.

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