Tomato Jam

[daveb]

yes as it says a tomato jam this is sinfully good and you can vary any of the spices to taste experiment and enjoy.

 

[Mandy Onderwater]

It seems like a very good cold-weather kind of tomato recipe

 

[daveb]

It seems like a very good cold-weather kind of tomato recipe

one thing i did not have written down is the cooking it down, its like making any jam you cook to thicken to level you want it has to simmer and be at correct temperatures to get the pectin to activate and set and you want the flavors of the spices all through the mix anyways. as a rough guide this takes about an hour boiling top reach the point i like and as this ages the spices do mellow out so it it tastes a bit strong at first it mellows with aging the brackets are changes for one a bit less sweet to adjust to the tomato sweetness and oranges

 

[Ankit_ku13]

Tomato jam is a delicious and versatile condiment that can be used in a variety of ways, from spreading on toast to serving alongside cheeses or grilled meats. Here's a basic recipe for making homemade tomato jam:

Ingredients:​

• 2.5 pounds (about 1.1 kg) ripe tomatoes, cored and coarsely chopped
• 1 1/2 cups granulated sugar
• 1/4 cup lemon juice (about 2 lemons)
• 1 teaspoon grated fresh ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt

Instructions:​

1. Prepare the Tomatoes:
   • Core the tomatoes and coarsely chop them. If desired, you can peel the tomatoes by blanching them in boiling water for about 1 minute, then transferring them to an ice bath. The skins should easily peel off.
2. Combine Ingredients:
   • In a large, heavy-bottomed pot, combine the chopped tomatoes, sugar, lemon juice, grated ginger, ground cinnamon, ground cloves, and salt. Stir well to combine.
3. Cook the Mixture:
   • Bring the mixture to a boil over medium-high heat, stirring frequently.
4. Simmer:
   • Reduce the heat to low and let the mixture simmer. Stir occasionally to prevent sticking. Simmer until the mixture thickens and reaches a jam-like consistency. This may take 1 to 1.5 hours.
5. Check Consistency:
   • To check the consistency, place a small amount of the jam on a cold plate. Run your finger through it, and if it wrinkles and holds its shape, it's ready.
6. Cool and Store:
   • Once the jam reaches the desired consistency, remove it from heat and let it cool slightly.
7. Blend (Optional):
   • If you prefer a smoother jam, you can use an immersion blender to blend the mixture to your desired texture.
8. Transfer to Jars:
   • Spoon the tomato jam into sterilized jars, leaving about 1/4-inch headspace. Wipe the jar rims and seal with sterilized lids.
9. Water Bath Canning (Optional):
   • If you plan to store the jam for an extended period, you can process the jars in a water bath canner for 10-15 minutes to ensure proper sealing.
10. Cool and Store:
    • Allow the jars to cool to room temperature. Check the lids for a proper seal (they should not pop back when pressed). Store in a cool, dark place.

Serving Suggestions:​

• Enjoy the tomato jam on toast or English muffins.
• Use it as a glaze for grilled meats or vegetables.
• Pair it with cheeses on a charcuterie board.
• Incorporate it into sandwiches or wraps.

 

[daveb]

Tomato jam is a delicious and versatile condiment that can be used in a variety of ways, from spreading on toast to serving alongside cheeses or grilled meats. Here's a basic recipe for making homemade tomato jam:

Ingredients:​

• 2.5 pounds (about 1.1 kg) ripe tomatoes, cored and coarsely chopped
• 1 1/2 cups granulated sugar
• 1/4 cup lemon juice (about 2 lemons)
• 1 teaspoon grated fresh ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt

Instructions:​

1. Prepare the Tomatoes:
   • Core the tomatoes and coarsely chop them. If desired, you can peel the tomatoes by blanching them in boiling water for about 1 minute, then transferring them to an ice bath. The skins should easily peel off.
2. Combine Ingredients:
   • In a large, heavy-bottomed pot, combine the chopped tomatoes, sugar, lemon juice, grated ginger, ground cinnamon, ground cloves, and salt. Stir well to combine.
3. Cook the Mixture:
   • Bring the mixture to a boil over medium-high heat, stirring frequently.
4. Simmer:
   • Reduce the heat to low and let the mixture simmer. Stir occasionally to prevent sticking. Simmer until the mixture thickens and reaches a jam-like consistency. This may take 1 to 1.5 hours.
5. Check Consistency:
   • To check the consistency, place a small amount of the jam on a cold plate. Run your finger through it, and if it wrinkles and holds its shape, it's ready.
6. Cool and Store:
   • Once the jam reaches the desired consistency, remove it from heat and let it cool slightly.
7. Blend (Optional):
   • If you prefer a smoother jam, you can use an immersion blender to blend the mixture to your desired texture.
8. Transfer to Jars:
   • Spoon the tomato jam into sterilized jars, leaving about 1/4-inch headspace. Wipe the jar rims and seal with sterilized lids.
9. Water Bath Canning (Optional):
   • If you plan to store the jam for an extended period, you can process the jars in a water bath canner for 10-15 minutes to ensure proper sealing.
10. Cool and Store:
    • Allow the jars to cool to room temperature. Check the lids for a proper seal (they should not pop back when pressed). Store in a cool, dark place.

Serving Suggestions:​

• Enjoy the tomato jam on toast or English muffins.
• Use it as a glaze for grilled meats or vegetables.
• Pair it with cheeses on a charcuterie board.
• Incorporate it into sandwiches or wraps.

two style ones i post were old ones handed down family

 

[Rinku]

good.