Tomato Jam (2) Collection

Discussion in 'Food and nutrition' started by Edoc, Jan 2, 2005.

  1. Edoc

    Edoc Guest

    Tomato Jam
    Spiced Tomato Jam With Powdered Pectin



    Tomato Jam

    10 lb. ripe red tomatoes
    3 to 4 lb. sugar
    3 to 4 lemons
    6 to 8 sticks cinnamon

    Peel tomatoes and core stem end. Place peeled tomatoes in a two-gallon
    non-reactive stock pot. Do not use aluminum. Start boiling the peeled
    tomatoes; keep stirring and ladling off the thin tomato juice until
    what remains is semi-thick. Continue this process until most of the
    thin liquid is removed. While continuing to stir add sugar equal to 2/3
    the volume of the purée. Add the lemons after they have been halved
    and sliced 1/4-inch thick; add cinnamon stick which has been broken
    into 1x1/4-inch bits. Keep stirring the mixture periodically to keep it
    from sticking to the bottom of the pot. Continue stirring until jam
    reaches the consistency you desire. Let the mixture cool until it can
    be placed in sterile jars. After thorough cooling; seal each jar with
    paraffin wax or process 5 minutes in a boiling water bath.

    Source: http://foodgeeks.com/recipes/recipe.phtml?recipe_id=5643





    Spiced Tomato Jam With Powdered Pectin

    3 quarts prepared tomatoes (about 21/4 pounds)
    1 1/2 teaspoons grated lemon rind
    1/2 teaspoon ground allspice
    1/2 teaspoon ground cinnamon
    1/4 teaspoon ground cloves
    1/4 cup lemon juice
    4 1/2 cups sugar
    1 box powdered pectin
    Yield: About 5 half-pint jars

    To Prepare Tomatoes - Wash firm ripe tomatoes. Scald, peel, and chop
    tomatoes. Cover and simmer 10 minutes, stirring constantly. Measure 3
    cups tomatoes into a large saucepan. Add lemon rind, allspice, cinnamon
    and cloves.

    To Make Jam - Sterilize canning jars. Add lemon juice to the prepared
    tomatoes in the saucepan. Measure sugar and set aside. Stir powdered
    pectin into prepared tomatoes. Bring to a boil over high heat, stirring
    constantly. At once, stir in sugar. Stir and bring to a full rolling
    boil that cannot be stirred down. Then boil hard for 1 minute, stirring
    constantly.

    Remove from heat. Skim off foam. Pour hot jam into hot jars, leaving 1/4
    inch headspace. Wipe rims of jars with a dampened clean paper towel;
    adjust two-piece metal canning lids. Process in a Boiling Water Canner.


    Table 1. Recommended process time for Spiced Tomato Jam With Powdered
    Pectin in a boiling water canner.

    Process Time at Altitudes of
    Style of Pack Hot
    Jar Size - Half-pints
    0 - 1,000 ft - 5 min
    1,001 - 6,000 ft - 10 min
    Above 6,000 ft - 15 min
    Source: http://www.uga.edu/nchfp/how/can_07/spiced_tomato_jam.html


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