SPICY TOMATO MARMALADE
I first made this in 1983. The recipe was given to my now ex-husband by a retiring co-worker. Believe me when I say 2 jars of this wonderful marmalade were not nearly enough to have on hand! We made almost 60 pints of this that first summer! It did not last until spring! Awesome on homemade biscuits!!
Provided by Sue Glover @WickerLuvr
Categories Jams & Jellies
Number Of Ingredients 6
Steps:
- Peel, core and coarsely chop tomatoes (you should have 8 cups).
- Carefully remove thin outer peel from orange and lemon. Cut peel into thin slivers.
- Holding fruit over a bowl to catch juice, cut any remaining peel and the white membrane off the orange and lemon and discard.
- Coarsely chop the fruit.
- In a 5-quart dutch oven, combine the tomatoes, orange, lemon,slivered peel, vinegar,cinnamon, allspice,cloves, and sugar.
- Bring to boiling, reduce heat and simmer gently, uncovered, until reduced to 2 pints, it takes about 2 hours. Stir frequently to prevent sticking.
- While tomato mixture is simmering, prepare 2 pint canning jars. When mixture is reduced, fill jars to 1/8 inch from top of jar. Seal.
TOMATO JAM
Good tomatoes and balance are crucial. You need sugar for the kind of gooey, sticky quality we associate with jam; otherwise, all you're producing is a tomato sauce, no matter how different the flavor is from the classic. Once you add that sugar, however, you need acid, because even though tomatoes are plenty acidic, they can't counter all that sugar. I tried lemon juice, vinegar and finally lime, deciding that I liked the last best.
Provided by Mark Bittman
Categories jams, jellies and preserves, project
Time 1h30m
Yield About 1 pint
Number Of Ingredients 9
Steps:
- Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.
- Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 0 grams, Carbohydrate 58 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 535 milligrams, Sugar 55 grams, TransFat 0 grams
SPICY TOMATO JAM
More like a relish than a true jam, this spicy delicacy will tingle your taste buds and is a great way to use a bumper crop of tomatoes and super over cream cheese with crackers! I always get rave reviews whenever I open a jar of this jam. Use as you would a relish - great over cream cheese served with crackers!
Provided by DLAMB3
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h40m
Yield 32
Number Of Ingredients 12
Steps:
- Place the tomatoes in a large pot and pour the boiling water over the tomatoes; allow to sit 5 minutes. Remove tomatoes from boiling water and place in ice-cold water until cool enough to handle. Slip off skins and stems.
- Coarsely chop the tomatoes in a food processor; reserve any juices and add to chopped tomatoes.
- Combine vinegar, apple juice, brown sugar, salt, black pepper, mustard, allspice, cumin, and cayenne pepper in a large non-reactive pan over medium heat; cook and stir until sugar dissolves completely; stir in the chopped tomatoes. Bring the mixture to a boil; reduce heat and simmer, stirring frequently, until liquid has reduced by half, 30 to 45 minutes. Add the lemon slices and cook another 15 minutes.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 30 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 51.5 calories, Carbohydrate 12.8 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.5 g, Sodium 118.3 mg, Sugar 11.6 g
TOMATO ORANGE MARMALADE
Steps:
- If desired, sterilize jars , lids, and screw bands.
- Chill 2 small plates (for testing marmalade).
- Cook all ingredients, including reserved juices from tomatoes, in pot over moderate heat, stirring frequently, until sugar is dissolved, about 6 minutes. Simmer, stirring frequently as marmalade thickens (to prevent scorching) and adjusting heat as needed, until marmalade tests done, 50 minutes to 1 1/4 hours. Begin testing for doneness after 50 minutes: Drop a spoonful of marmalade on a chilled plate, then tilt; it should remain in a mound and not run (if necessary, remove pot of marmalade from heat while testing).
- If not processing, cool marmalade, uncovered, then chill in an airtight container (preferably glass).
- If processing, drain jars upside down on a clean kitchen towel 1 minute, then invert. Ladle marmalade into jars, leaving 1/4 inch of space at top. Run a thin knife between marmalade and jar to eliminate air bubbles.
- Seal, process, and store filled jars (and boil marmalade in jars 10 minutes).
- Let marmalade stand in jars at least 1 day for flavors to develop.
TOMATO MARMALADE
This recipe for tomato marmalade is from chef Bill Taibe of Napa & Co. restaurant and is used to make his Pan-Roasted Striped Bass with Roasted Artichokes, Mushrooms, and Tomato Marmalade.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Makes about 3 1/2 cups
Number Of Ingredients 8
Steps:
- In a large heavy-bottomed skillet, heat 1/4 cup plus 1 tablespoon olive oil over medium heat. Add tomato paste and cook, stirring, about 1 minute. Add sugar and cook, stirring, until well combined. Add vinegar and cook, stirring, to deglaze pan.
- Add tomato halves, thyme, bay leaves, salt, and remaining 3/4 cup plus 3 tablespoons olive oil. Reduce heat to medium-low and continue cooking until olive oil is bright red in color, 5 to 6 minutes.
- Remove bay leaves and thyme and transfer marmalade to refrigerator until chilled. Marmalade can be stored in an airtight container, refrigerated, for up to 1 week.
TOMATO LEMON MARMALADE
This is a marmalade I make for our church bazaar every fall. It always sells out in no time at all.-Mrs. Helen Witt, Minneapolis, Minnesota
Provided by Taste of Home
Time 1h25m
Yield 9 half-pints.
Number Of Ingredients 6
Steps:
- Peel, quarter and chop the tomatoes; place in a colander to drain. Transfer to a Dutch oven; add apples and lemons. Cook and stir over medium heat for 15 minutes. Add sugar and ginger. Tie cloves in a cheesecloth bag; add to the pot. Bring to a boil, stirring occasionally, and cook until sugar has dissolved. Reduce heat; simmer for 40 minutes, stirring frequently., Remove spice bag. Carefully ladle hot mixture into nine hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 142 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 36g carbohydrate (34g sugars, Fiber 1g fiber), Protein 0 protein.
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