TOMATO JAM RETAIL RECIPES

Steps:

• The first thing you must do before preparing tomato jam is peel and chop all the tomatoes. If you find peeling the tomatoes difficult, we recommend that you were a cross in the base, put them in water to boil for a few seconds. Now it's sure you will not have any trouble removing the skin.
• Once peeled and sliced, weigh the tomatoes to balance the amount of sugar. To make tomato jam you need to calculate the sugar depending on the weight of the tomatoes. For every kilo of tomatoes you will need half a kilo of sugar. So, if you now have 450g tomatoes, you will need 225g of sugar.
• Add the chopped tomatoes, sugar and lemon juice to a pan and leave for 2 or 3 hours. Thus all the ingredients will begin to mix and will dissolve easier over the heat. With this jam you can make different and original tomato desserts, or prepare cracker snacks using a different jam to the fruit jam you normally use.
• Once the two to three hours has passed, put the pan to simmer and stir the mixture constantly with a wooden spoon or other utensil, until it forms a consistent homogeneous mass. Check the thickness by letting a few drops fall, if it is still liquid it needs more time, if instead the drops fall slowly and stick together the tomato jam is ready. It needs approximately 45 minutes.
• Take the jam off the heat a few minutes before it reaches the appropriate thickness as it will become more compact and consistent as it cools. To check the thickness of the jam, take a tablespoon of jam and place it in the fridge. Once it cools, you will know its consistency. Put the tomato jam in sterilized airtight jars so it does not spoil and keeps until you need it. You see, making tomato jam is very simple and does not require difficult or expensive to find ingredients. Test this recipe and make desserts prepared with tomato, snacks or different breakfasts.

Steps:

• Cheddar Puffs Preheat the oven to 400 degrees. Combine butter and water in a small saucepot and cook until the butter has melted and the water is boiling. Once the water is boiling, stir in the flour. Continue to stir, still over the high heat, until the mixture comes together as a ball of dough, just about one minute. Transfer the ball to a stand mixer with the paddle attachment; turn onto the lowest speed. Add one egg at a time, and then turn to high speed and whip until the dough is sticky. Incorporate the cheddar and black pepper and whip together another 30 seconds. Drop heaping tablespoons of batter onto a parchment-lined cookie sheet. Bake for 20 minutes. Remove from the oven and poke a hole in each puff with a toothpick. Allow the puffs to cool enough to touch and spoon tomato jam into the center. Serve while warm. Tomato Jam Prep your ingredients: remove the stems and dice the tomatoes, mince the onion, juice the lemon. Stir together the tomatoes, onion, sugar, salt, red pepper flakes, black pepper, and lemon juice in a large sauté pan. Turn to medium-high heat.  Let cook for 1 hour until there is minimal moisture in the pan. Stir frequently to prevent burning at the bottom. **Reduce the heat and stay close the last 10 minutes because without a lot of moisture and all the sugar, the jam can easily burn. Serve warm or allow to cool completely. Store in the refrigerator.   Tips & Tricks Note with alterations the nutritional values will be affected, including lactose content *Play with any other savory jam you may find; red pepper jelly would be a delicious substitution. *Bake these up to 2 days in advance, but wait to finish with jam until just before snacking. *Turn these into a main course by dividing the batter into larger portions and filling the puffs with shredded BBQ beef, chicken salad, or even some lightly dressed mixed greens. Serve these for breakfast filled with scrambled eggs or sliced sweet ham. *If you are going to double tomato jam for this recipe, prepare for it to take twice as long.