SWEET TOMATO JAM WITH HONEY AND VANILLA
Provided by Melissa Clark
Categories breakfast, dips and spreads
Time 2h
Yield 3 half-pint jars
Number Of Ingredients 7
Steps:
- If you plan to can the jam, prepare the jars according to the instructions here.
- In a large nonreactive pot, combine ingredients, adding both vanilla seeds and pods to the pot. Simmer over medium-low heat until the mixture is very thick and jammy, about 1 and 1/2 hours. Discard vanilla pods.
- If canning, spoon into hot sterilized jars and process as directed. Otherwise, let jam cool, then store in refrigerator or freezer.
Nutrition Facts : @context http, Calories 814, UnsaturatedFat 0 grams, Carbohydrate 210 grams, Fat 1 gram, Fiber 5 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 123 milligrams, Sugar 204 grams
SPREAD ESSENTIALS: SWEET & SAVORY TOMATO JAM II
This is not your average tomato jam. I thought I would kick it up a bit with fire roasted tomatoes, and other spices to give you a little bit of sweet, a little bit of savory, and a little bit of heat. It is awesome on a grilled cheese sandwich, or as an hors d'oeuvre on a cracker with a smear of cream cheese. Awesome stuff. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Spreads
Number Of Ingredients 10
Steps:
- PREP/PREPARE
- You will need a saucepan, and a good glass container with a tight-fitting lid.
- Gather your ingredients (mise en place).
- Add all the ingredients to a saucepan over medium heat.
- Cook at a simmer until the jam begins to thicken to about the consistency of maple syrup, about 25 - 35 minutes.
- Place in a glass container, and reserve until needed.
- This jam will last in the fridge for about 7 - 10 days.
- PLATE/PRESENT
- Serve as a spread for sandwiches (especially grilled cheese), place on crackers with a smear of cream cheese... Have fun with it. Enjoy.
- Keep the faith, and keep cooking.
TOMATO JAM (SWEET & SAVORY) RECIPE - (4.3/5)
Provided by Foodiewife
Number Of Ingredients 10
Steps:
- Wash tomatoes and drain. Add tomatoes to a pot and season with salt & pepper. Add the sugasr, vinegar, onion and red pepper flakes. Add approximately 1-1/2 cups water, or enough to just cover the tomatoes. Add the juice of 1/2 lemon and thyme (can use fresh, if desired, but double the amount) Bring the mixture to a boil, then reduced to a low simmer. Allow to reduce until thickened, and most of the water has evaporated--time varies between 20-30 minutes, possibly more. Just watch it carefully so that it doesn't dry out and burn. Can be stored in an airtight container for a couple of weeks.
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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