Friday, December 30, 2011
Tomato Jam to die for ...
Bottling a little summer goodness. I can't take credit for this pic above or this easy recipe, it's borrowed you see. Had a little hunt around the internet for Tomato jam, some even had grated ginger. Finally arriving at this recipe. The tomatoes were all from my garden, big fleshy fruit. The recipe calls for 4 1/2 lbs but I had 5 lbs.But by the time the jam is ready it has reduced to a jelly with little seeds, so very pretty.
Sweet Tomato Jam
4.5 lbs ripe red tomatoes
4.5 lbs granulated sugar
Using a sharp knife, score the bottoms of each tomato in a cross, then plunge the tomato into boiling water for about 20 seconds. Remove and let cool, and when cool enough to handle, peel and roughly chop the tomatoes over a large pot, to catch the juices. (This is not a neat process. You might want to wear an apron.) Discard the skins, and place the tomato chunks into the pot.
Add the lemon juice to the pot, and add the lemon halves to the pot with the tomatoes. Heat the tomatoes over medium heat. Add the sugar, 1 cup at a time, stirring after each addition, and waiting about 10 minutes in between each addition. Lightly crush the tomatoes, or use a hand blender to puree slightly, and let cook over medium heat, stirring frequently, until the jam begins to jell and the entire mixture is bubbling like a swamp, being careful not to let it burn. Remove the lemon halves.
Ladle into hot canning jars with new lids, and process in a boiling water bath for 10 minutes.
Makes approximately 2 pints.
Read more: http://savour-fare.com/2011/08/29/preserving-summer-tomato-jam/#ixzz1hzCvTapE
Just had the thumbs up, a little taste testing of the pot left overs. Well I better get to cleaning that kitchen. Tomorrow I am going to make plum jam.
See ya soon