I have heard Tomato Jam mentioned a few times on some of the cooking shows that I watch so I set out to find a good recipe. The one below is the one that I tried and it turned out excellent. Of course, after finishing- you can follow canning procedures to store. Of course, I have already found a variety of uses and will not need to store much of it. It works on cream cheese with crackers, instead of ketchup on a hot dog, and in some baked beans I am making for the 4th of July. A little sweeter than ketchup - it would probably work as a substitute in many recipes that call for ketchup. One that I think of is a topping for meatloaf - mmm... It is a little spicy so you can control the heat by adjusting the amount of red chili flakes. Enjoy!
Tomato Jam Food in Jars:
"Tomato Jam Recipe
makes 4 1/2 to 5 pints5 pounds tomatoes, finely chopped (don't peel or seed)
3 1/2 cups sugar
8 tablespoons lime juice
2 teaspoons freshly grated ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 tablespoon salt
1 tablespoon red chili flakes
Combine all ingredients in a large, non-reactive pot. Bring to a boil and then reduce temperature to a simmer. Stirring regularly, simmer the jam until it reduces to a sticky, jammy mess. This will take between 1 and 1 1/2 hours, depending on how high you keep your heat."
No comments:
Post a Comment