SAVORY TOMATO JAM
Make and share this Savory Tomato Jam recipe from Food.com.
Provided by Suzie_Q
Categories Vegetable
Time 2h20m
Yield 4 half pints, 2 serving(s)
Number Of Ingredients 7
Steps:
- Dip tomatoes into boilnig water for about 1 minute until the skins crack slightly. Peel, remove stem ends and cores and cut up.
- Place in saucepan. Bring to a boil slowly. Stir often as it boils in uncovered saucepan. Boil uncovered, about 20-30 minutes until liquid is reduced.
- Add lemon rind, lemon juice, sugar, vingar, cinnamon and salt. Stir as it returns to a boil. Boil about 40 minutes, stirring often, until it thickens.
- Fill hot sterilized half pint jars to within 1/4 inch of top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in a boiling water bath for 5 minutes.
Nutrition Facts : Calories 1825.6, Fat 2.4, SaturatedFat 0.5, Sodium 1232.9, Carbohydrate 454.4, Fiber 15.5, Sugar 432.1, Protein 10.4
SWEET AND SAVORY TOMATO JAM
Your grilled meats, toasted baguettes, cheese platter are just dying for this condiment. The sad part is that it only makes 3 half-pint jars. Don't peel the tomatoes, the skins add to the texture. To Make Ahead: The jam can be refrigerated in sterilized jars for up to 1 month; if canning using a water-bath process and stored properly, it can last up to 1 year. From InJenniesKitchen Blog Site.
Provided by gailanng
Categories Vegetable
Time 2h20m
Yield 1 1/2 pints
Number Of Ingredients 11
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.
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