TOMATO JAM
Provided by Food Network Kitchen
Categories appetizer
Time 1h15m
Yield 1 cup of tomato jam
Number Of Ingredients 0
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
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
GREEN TOMATO JAM
As the tomato season draws near and you have a bumper crop of green tomatoes on your vine, reach for this one-of-a-kind jam! Everyone is pleased with its great taste.-Norma Henderson, Hampton, New Brunswick
Provided by Taste of Home
Time 30m
Yield about 3 cups.
Number Of Ingredients 3
Steps:
- In a large saucepan, bring tomatoes and sugar to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Remove from the heat; stir in gelatin until dissolved. Skim off any foam. , Pour into jars or containers, leaving 1/2-in. headspace. Cool before covering with lids. Refrigerate up to 3 weeks.
Nutrition Facts : Calories 81 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 20g carbohydrate (20g sugars, Fiber 0 fiber), Protein 1g protein.
TOMATO JAM
This condiment is a blend of tomatoes and spices; make a jar and keep it in your refrigerator to add flavor to all of your sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 12
Steps:
- In a medium saucepot set over medium heat, heat olive oil, add garlic, ginger, and red onion, and saute until translucent. Add tomatoes, breaking them up with a wooden spoon. Add vinegar, honey, brown sugar, ginger, cloves, cinnamon, and star anise.
- Simmer, stirring occasionally, until tomatoes have dissolved and liquid has evaporated, 60 to 75 minutes. Discard cinnamon sticks and star anise before serving. This jam may be stored in an airtight container in the refigerator for up to 2 weeks.
GREEN TOMATO JELLY
A deceiving raspberry pepper jelly made from green tomatoes! We serve this with cream cheese for an appetizer, but it is also good over grilled fish or chicken.
Provided by Lisa
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 45m
Yield 100
Number Of Ingredients 5
Steps:
- Combine green tomatoes, sugar, raspberries, and jalapeno peppers together in a saucepan; cook and stir until sugar is dissolved and raspberries and tomatoes are broken down, about 15 minutes. Remove saucepan from heat and stir in gelatin mix until well blended.
- Pour tomato-raspberry mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack tomato-raspberry mixture into hot, sterilized jars, filling to within 1/4-inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 44.4 calories, Carbohydrate 11.2 g, Fiber 0.3 g, Protein 0.3 g, Sodium 7.3 mg, Sugar 10.9 g
TOMATO JELLY
Make this delicious Tomato Jelly with honey, basil, garlic & red pepper. Try Tomato Jelly with PHILADELPHIA Cream Cheese & crackers for a tasty appetizer.
Provided by My Food and Family
Categories Home
Time 3h
Yield Makes about 9 (1-cup) jars or 144 servings, 1 Tbsp. each
Number Of Ingredients 9
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Remove skins and seeds from tomatoes. (See tip.) Finely chop tomatoes. Measure exactly 7 cups prepared tomatoes (with their juices) into 6- or 8-qt. saucepot; bring to boil. Cover; simmer on medium-low heat 2 to 3 min. or until tomatoes are softened. Blend with immersion blender until smooth. (Or, use your regular blender or food processor to process the tomatoes, in batches if necessary, until smooth.) Add lemon juice, garlic and crushed pepper to tomatoes; mix well.
- Combine 1/4 cup sugar and pectin. Add to tomato mixture in saucepot; mix well. Add oil to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in honey, basil and remaining 3-3/4 cups sugar. Return to full rolling boil; cook exactly 1 min., stirring constantly. Remove from heat. Skim off and discard any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 30, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 7 g, Fiber 0 g, Sugar 7 g, Protein 0 g
TOMATO JELLY
After canning spaghetti sauce, salsa, rotel, and tomato juice....I had to make something different. This is the result of way to many tomatoes and an addiction to making unusual jams/jellies. ;) I searched the internet and found this Time for water to boil in canner is not included in times listed.
Provided by kdp4640
Categories Jellies
Time 1h15m
Yield 5 half pints
Number Of Ingredients 5
Steps:
- Combine tomato and lemon juice in a large pot.
- Add sugar and butter (if using-the butter is to reduce foaming).
- Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
- Stir in pectin.
- Return to full rolling boil and boil exactly 1 min., stirring constantly.
- Remove from heat.
- Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/8 inch of tops.
- Wipe jar rims and threads clean.
- Cover with two-piece lids.
- Screw bands tightly.
- Process 5 minutes in boiling water bath canner.
GREEN TOMATO JELLY
Make and share this Green Tomato Jelly recipe from Food.com.
Provided by Carolyn D
Categories Jellies
Time 35m
Yield 14 jelly jars
Number Of Ingredients 3
Steps:
- boil tomatoes and sugar together for 15 minutes.
- Remove from heat, puree in a blender.
- Add jello and stir well.
- Put into blender and blend well.
- Pour into jars and seal.
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