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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Tomato Jam processing time question
Comments (3)I don't know which recipe you used, how much sugar there is in it and how much acid. However, it's within 24 hours so you could simply prepare a batch of smaller jars, reheat the tomato jam and process it again (using fresh lids). Since you only processed the original batch 5 minutes, the difference in quality (if any) would be miniscule. By the way, it's easier to process jam 10 minutes (8 oz. jars) and skip the sterilization. Hot and clean is good enough. For pints, try 15 minutes in a boiling water bath. The alternative, assuming sufficient refrigerator space, is just to keep the jam in the fridge and consume it. If it's a full-sugar jam, any sealed jar is going to keep almost indefinitely. Unsealed jars will also keep well, but over time you may see crystallization, oxidation, syneresis - things which affect color, texture and flavor but do not affect food safety. Carol...See Moretomato jam questions
Comments (6)What you are trying to do, rosajoe, is make salsa, not jam. I would not use the recipe you printed to make a canned product no matter the BWB time (yikes - after 30 minutes everything would be tasteless mush!). It would be OK for making up fresh and keeping refrigerated for a week, I think, if you used apple cider vinegar or lemon juice but not apple cider (you'd get mold in no time, even refrigerated). You could then add garlic and other hot peppers, fresh herbs, and onions, reduce the sugar, whatever, since it is really a sweetened salsa. True "Tomato Jam" is a sweet thick fruit spread that uses fruit pieces and juice - tomato really is a fruit - like you would peach, plum, or berries. Jams don't have such reduced sugar (jams take at least equal up to 2x's the volume of sugar to fruit) unless you are making a sugar-free or low sugar Pomona pectin fruit "spread" (a thickened jar of fruit). They do not contain fresh vegetables or herbs (which have a high pH) that would be totally unsafe to BWB. Nancy...See MoreSafe for BWB? Savory Tomato Jam
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 Moregreen tomato jam
Comments (1)I made a green tomato and vanilla jam. It is out of this world! http://rosajackson.blogspot.com/2007/11/green-tomato-jam-with-ginger-and.html...See More- 10 years ago
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