Tomato Jam
TOMATO JAM WITH HONEY AND MARJORAM
3 pounds red tomatoes
1/3 cup minced onion
pinch red pepper flakes
1/4 cup brown sugar
1/4 c. sugar
2 T. honey
1 T. sherry vinegar
2 T. chopped fresh marjoram
Bring a large saucepan three fourths full of water to a boil. Meanwhile, using a small, sharp knife, cut out the stem from each tomato, then cut a small shallow X on the blossom end. Working in small batches, immerse the tomatoes in the boiling water until the skins blister, about 30 seconds. As they are ready, using a slotted spoon, transfer the tomatoes to a colander.
Working over a bowl, peel the tomatoes, discarding the skins. Using your fingers, break the tomatoes open and gently squeeze and scrape the seeds and juices into the bowl. Transfer the flesh to a small, heavy saucepan. Syrian the juices through a fine-mesh sieve into the pan, discarding the seeds.
Add the onion and red pepper flakes to the tomatoes, place the pan over medium heat, bring to a simmer and simmer until the mixture is reduced to 2 cups, about 12 m minutes. Add both sugars, the honey and the vinegar and continue to simmer, stirring often, until the mixture is thickened to a jam consistency, about 7 minutes.
Remove from the heat and stir in the marjoram. Transfer the jam to clean jars, let cool tightly and refrigerate . It will keep for up to 3 weeks in the refrigerator. For longer storage, process in a boiling water bath.
Comments (6)
10 years ago
I might have liked yours better than the recipe I tried a few weeks ago. It called for 1 cup of sugar to 2 pounds tomatoes. Was way too sweet. Tasted great other than that, but we're not jelly/jam eaters and it looks like I'll be tossing the rest of the jar.2 pounds Creole tomatoes
1 cup sugar
1 teaspoon salt
2 tablespoons balsamic vinegar
1/2 teaspoon red pepper flakes
1/2 teaspoon smoked Spanish paprika
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Comments (5)While it is probably safe given the acidity, since there are several tested and approved recipes for Tomato Jam why not just used one of them rather than one from an unvalidated site? That way you have no safety concerns. She has great cooking credentials but no canning or food science credentials listed and there is no indication as to whether her recipes have ever been tested for safe shelf storage. Dave Here is a link that might be useful: NCHFP - Spiced Tomato Jam...See MoreTomato jam question!!
Comments (10)I agree that the 1/2 cup of lime juice is sufficient, especially when compared with the Ball recipe. The NCHFP is a wonderful reliable resource but it's not the only game in town. However, even with a "reliable" blogger, I always double-check recipes and recommendations against other sources. Even if the recipe is safe, it's so easy to mis-type ingredient amounts or times and throw a recipe off. The Ball Blue Book has occasionally had errors; how much easier for someone who doesn't have a staff of editors. In preserves I don't generally use the bottled citrus juice and, in fact, in a reliable recipe from the NCHFP, the BBB, etc. if bottled isn't specified, I don't use it. I know in salsas, tomato products, pickles, bottled is always specified for good reason. But if it's peach jam, I don't worry about it. While it's always the safest, most conservative option, with sweet preserves I use fresh. However, if I were making banana jam or some similarly low-acid concoction, I would go with the bottled. I confess for me the issue doesn't arise in most cases. I tried tomato jam once. Never again. It just isn't a favorite with me. Carol...See MoreSavory Tomato Jam
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