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.
HOMEMADE TOMATO PRESERVES
I love old fashioned preserves (tomato, watermelon, green grape). They taste wonderful and remind me of my mother's kitchen.
Provided by Carol Lattier
Categories Jams & Jellies
Time 1h15m
Number Of Ingredients 5
Steps:
- 1. Scaled, peel and crush 7 cups of ripe tomatoes. Combine crushed tomatoes (do not drain off liquid or seeds) and SureJell over mediumj high heat. Bring to a boil that cannot be stirred down.
- 2. Add sugar all at once, stirring constantly: boil at a hard boil for 12-15 minutes. Pour into sterilized jars, cap and rim jars.
- 3. Process in a hot water bath for 10 minutes after water comes to a rolling boil. Remove from heat and tighten rims. Let cool. Be sure to listen for the pop as the jars seal.
TOMATO PRESERVES
A schmear of this on a ham & cheese sandwich...mmmmmm! Now that's good eatin', I don't care who you are! Plan to make several different colored batches - red, black, yellow & orange. I suspect this is a good candidate for hot water bath canning, given how long it is cooked & the high acidity & sugar content.
Provided by Busters friend
Categories Vegetable
Time 1h35m
Yield 2 cups
Number Of Ingredients 10
Steps:
- In a 3- to 4-quart pan, combine tomatoes, brown sugar, vinegar, lemon, ginger, cumin, cinnamon, cloves, salt, and pepper. Bring to a boil over medium heat, stirring often.
- Reduce heat and simmer, stirring occasionally, until mixture is reduced to 2 cups and has the consistency of thick jam, about 1 hour and 15 minutes. Add more salt and pepper to taste.
Nutrition Facts : Calories 617, Fat 1.4, SaturatedFat 0.3, Sodium 658.4, Carbohydrate 155.5, Fiber 6.7, Sugar 141.6, Protein 4.1
TOMATO PRESERVES
A lovely way to use up those tomatoes! From the Ball Blue Book of Canning! Prep time includes marinating time.
Provided by Sharon123
Categories Vegetable
Time 14h30m
Yield 6 half pint
Number Of Ingredients 6
Steps:
- Wash and drain tomatoes.
- Do not core tomatoes.
- Tie spices and gingerroot in a spice bag.
- Combine spice bag, sugar, lemon and water in a large saucepot.
- Simmer 15 minutes.
- Add tomatoes; cook gently until tomatoes become transparent, stirring frequently to prevent sticking.
- Remove from heat.
- Cover and let stand 12 to 18 hours in a cool place.
- Remove spice bag.
- Remove tomatoes and lemon from syrup.
- Boil syrup 2 to 3 minutes or longer to thicken.
- Return tomatoes and lemon to syrup; boil 1 minute.
- Remove from heat.
- Skim foam if necessary.
- Ladle hot preserves into hot jars, leaving 1/4 inch headspace.
- Adjust two-piece caps.
- Process 20 minutes in a boiling-water canner.
- Yield: about 6 half-pints.
MCP® TOMATO PRESERVES
Got a bumper crop of tomatoes? Capture that summery deliciousness in easy-to-make preserves. We'll walk you through it step by step, below.
Provided by My Food and Family
Categories Home
Time 45m
Yield About 4 (1-cup) jars or 64 servings, 1 Tbsp. each
Number Of Ingredients 6
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 well before filling.
- Dip tomatoes in boiling water. Remove skins and stem ends. Grind tomatoes. Measure exactly 2 cups pulp into 6- or 8-qt. saucepot. Stir in grated zest from one of the lemons, 1/4 cup lemon juice and salt.
- Stir pectin into prepared pulp in saucepot. Add butter 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 sugar. Return to full rolling boil and boil exactly 4 min., stirring constantly. Remove from heat. Skim off 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 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 5 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 11 g, Protein 0 g
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
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