TOMATO-GINGER JAM
A simple tomato-ginger jam that can be stored in the refrigerator for 2 months.
Provided by Liz the Chef
Time 2h
Yield 3 cups
Number Of Ingredients 8
Steps:
- Combine the sugar, salt, cumin lemon zest and juice in a heavy-bottomed pot. Stir and allow to rest 10 minutes.
- Add remaining ingredients and bring to a boil over medium-high heat.
- Cook for 30 minutes, stirring occasionally. Reduce heat to medium-low and continue to cook, stirring more frequently, for 1 hour. Jam should be reduced to 3 cups.
- Cool, then store, covered in fridge for up to 2 months.
TOMATO JAM
This condiment is a blend of tomatoes and spices; make a jar and keep it in your refrigerator to add flavor to all of your sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 12
Steps:
- In a medium saucepot set over medium heat, heat olive oil, add garlic, ginger, and red onion, and saute until translucent. Add tomatoes, breaking them up with a wooden spoon. Add vinegar, honey, brown sugar, ginger, cloves, cinnamon, and star anise.
- Simmer, stirring occasionally, until tomatoes have dissolved and liquid has evaporated, 60 to 75 minutes. Discard cinnamon sticks and star anise before serving. This jam may be stored in an airtight container in the refigerator for up to 2 weeks.
MINIATURE CRAB CAKES WITH TOMATO GINGER JAM
Steps:
- Whisk together mayonnaise, egg, mustard, Old Bay, lemon juice, salt, pepper, and Tabasco, then gently stir in crabmeat. Chill, covered, 2 hours.
- Pulse cornflakes in a food processor until coarsely ground and put in a shallow dish. Form 1 heaping teaspoon crab mixture into a 1 1/2-inch-diameter cake (mixture will be very moist), then gently dredge in cornflakes. Make more crab cakes in same manner, transferring to buttered baking sheets. Chill, covered, at least 1 hour.
- Preheat oven to 400°F.
- Bake crab cakes in batches in middle of oven until crisp and golden, 8 to 10 minutes. Transfer with a spatula to a platter and top each with about 1/2 tablespoon tomato ginger jam.
TOMATO GINGER JAM
I have had a long and complicated relationship with tomatoes. Let me tell you the story.
Categories side dish
Time 35m
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a large saucepan over medium-low heat, add oil and red onion. Cook onions for 5 minutes, until soft, stirring often. Add ginger and cook another 2 minutes. You want the onions to be completely soft before you add the tomatoes, but not brown at all-that will change the color of the jam.Add fresh tomatoes and cook over medium heat for 8 minutes, stirring often.Add sugar and vinegar and a pinch of cinnamon and red pepper flakes (optional). Cook over medium-low heat for 10 minutes, stirring often. Remove pan from heat and season to taste with kosher salt. Transfer to a bowl and let cool.
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
TOMATO GINGER JAM
Make and share this Tomato Ginger Jam recipe from Food.com.
Provided by PetsRus
Categories Sauces
Time 40m
Yield 1 1/4 cups
Number Of Ingredients 11
Steps:
- Cook shallot, ginger, garlic, salt, black pepper, and red pepper flakes in butter in a 10-inch heavy skillet over moderately low heat, stirring, until shallot is softened, about 5 minutes.
- Add sugar and cook, stirring, until dissolved.
- Add tomatoes and simmer over moderate heat, stirring occasionally, until thickened, 10 to 15 minutes.
- Cool jam to room temperature, then stir in lime juice and cilantro.
- Jam can be made 2 days ahead and chilled, covered.
- Stir in lime juice and cilantro just before serving.
Nutrition Facts : Calories 336.6, Fat 19.6, SaturatedFat 11.9, Cholesterol 48.9, Sodium 1431.2, Carbohydrate 40.4, Fiber 6.9, Sugar 24.9, Protein 6.2
TOMATO GINGER JAM
Categories Condiment/Spread Tomato Spring Gourmet
Yield Makes about 1 1/4 cups
Number Of Ingredients 11
Steps:
- Cook shallot, ginger, garlic, salt, black pepper, and red pepper flakes in butter in a 10-inch heavy skillet over moderately low heat, stirring, until shallot is softened, about 5 minutes. Add sugar and cook, stirring, until dissolved. Add tomatoes and simmer over moderate heat, stirring occasionally, until thickened, 10 to 15 minutes.
- Cool jam to room temperature, then stir in lime juice and cilantro.
TOMATO JAM
Provided by Food Network Kitchen
Categories appetizer
Time 1h15m
Yield 1 cup of tomato jam
Number Of Ingredients 0
Steps:
- Score an X in the bottom of 3 pounds of tomatoes and cook in boiling water for about 30 seconds. Drain, transfer to a bowl of ice water, then peel and dice. Combine the tomatoes with 1 cup granulated sugar, 1/2 cup light brown sugar and 2 tablespoons cider vinegar in a large pot over medium heat. Add 1/2 teaspoon kosher salt, 1/4 teaspoon each ground coriander and cumin and the juice of 1 lemon. Cook, stirring, until thick, about 1 hour; let cool. Serve with cheese and crackers.
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