RECIPE TOMATO JAM RECIPES
TOMATO JAM RECIPE | MYRECIPES
Notes: Chill leftover jam up to 2 weeks.
Provided by MyRecipes
Yield Makes about 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.
- Nutritional analysis per 1/4 cup.
Nutrition Facts : Calories 153 calories, CarbohydrateContent 39 g, FatContent 0.3 g, FiberContent 1.6 g, ProteinContent 0.9 g, SodiumContent 167 mg
TOMATO JAM RECIPE - NYT COOKING
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
Total Time 1 hours 30 minutes
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//schema.org, Calories 230, UnsaturatedFatContent 0 grams, CarbohydrateContent 58 grams, FatContent 0 grams, FiberContent 2 grams, ProteinContent 2 grams, SaturatedFatContent 0 grams, SodiumContent 535 milligrams, SugarContent 55 grams, TransFatContent 0 grams
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