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.
TOMATO CHILE JAM
If ketchup put on $300 Japanese cult-brand jeans, this is what it would taste like: global, hip, sexy. This formula - infinitely adaptable, good with cheese, with fish, with spring rolls, as a chutney, as a sambal - began with the New Zealand chef Peter Gordon and was adapted by Darina Allen, the Irish cooking teacher. It appears in her book "Forgotten Skills of Cooking," the first book anyone interested in craft cooking should read.
Provided by Julia Moskin
Categories brunch, dinner, lunch, condiments, dips and spreads, sauces and gravies
Time 1h15m
Number Of Ingredients 7
Steps:
- Open the can of tomatoes and drain the liquid into a food processor or blender. Reserve the tomatoes.
- Slice 3 to 6 fresh red chile peppers (depending on their heat) and add to the blender or processor with garlic, ginger and fish sauce. Blend until smooth.
- Pour into a pan, add the diced tomatoes and vinegar and sugar. Simmer until thick and syrupy, about an hour. Natural pectin in the tomatoes gives the sauce its jammy consistency.
- When cool, transfer to containers or jars, and keep refrigerated.
Nutrition Facts : @context http, Calories 181, UnsaturatedFat 0 grams, Carbohydrate 43 grams, Fat 0 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 953 milligrams, Sugar 39 grams
CHEAT'S TOMATO CHILLI JAM
Make our cheat's tomato and chilli jam to serve with burgers - it works beautifully on on our can't believe it's vegan burger. It will keep for two weeks in the fridge
Provided by Good Food team
Categories Condiment
Time 35m
Number Of Ingredients 6
Steps:
- Put a 400g can chopped tomatoes, 1 finely chopped red chilli, 1 grated thumb-sized piece of ginger, 1 star anise, 250g caster sugar, 150ml red wine vinegar and a pinch of salt in a pan. Bring to a simmer and cook for 30 mins until thick and glossy. Remove from the heat, leave to cool, and transfer to a sterilised jar. Will keep for two weeks, or unopened for up to six months.
Nutrition Facts : Calories 22 calories, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Sodium 0.01 milligram of sodium
TOMATO CHILI JAM
You can make quite different jams with different types of chili. Experiment! For a pretty hot jam use 4 habaneros, or 4 Scotch Bonnet peppers. You can make a slightly milder jam by using 6-8 standard red chili peppers, or 6-8 jalapenos. When first cooked the jam tends to be fairly sweet and less spicy - the heat will build up slowly for a week or so after cooking. It's fantastic served with cheeses (especially strong, hard cheese like good cheddar, and blue cheeses like Stilton), but also goes great with cold meats like ham. It works as a glaze for roasted/grilled meats. Try two slices of toast, melt Stilton over each one, and then spread a thin layer of the jam on top.
Provided by Ambervim
Categories Low Protein
Time 2h5m
Yield 2 Pints
Number Of Ingredients 6
Steps:
- First, blanch the tomatoes (bring a pan of water to the boil, remove from heat and place the tomatoes in the water for a minute or two). Then peel them. Chop them into halves or quarters.
- Peel the garlic cloves and place them, together with the tomatoes, the Nam Pla (or alternative) and chilis into a blender. Blend on a medium setting until the whole mixture resembles a strawberry milkshake. Yeah, really, it will. It's a little off-putting, to be honest, but it won't last for long....
- Pour the vinegar and the "strawberry milkshake" mix into a large-ish heavy-bottomed saucepan, and then pour in the sugar - just dump it in; there's no need to do it in increments.
- Bring the whole thing to a boil over a high-ish heat, stirring constantly to completely dissolve the sugar.
- Once it comes to the boil, turn the heat to low and leave the jam to simmer. There's no need to cover the pan (and doing so will likely increase cooking time.).
- From now on, stir every 10 minutes or so to keep the mixture from sticking to the sides of the pan.
- You need to leave the pan at a simmer until the mixture starts to gain a jam-like consistency. This can be a little difficult to gauge on your first outing, since the jam will be runnier at cooking temperature than at room temperature. It'll start to look a bit "jammy" even at high heat, though, and stirring it will become more difficult.
- Reaching thei "jam stage" usually takes somewhere around an hour and a half, but it can vary up to half an hour either side, depending on the water content of the tomatoes. The eventual amount of jam, similarly, will vary somewhat.
Nutrition Facts : Calories 1330.4, Fat 1.7, SaturatedFat 0.2, Sodium 2959, Carbohydrate 329.4, Fiber 8.4, Sugar 310.8, Protein 10
TOMATO - CHILI JAM
Spicy and bittersweet from Demerara sugar and cinnamon, this recipe from the Back in the Day Bakery Cookbook is perfect for cheese plates and sandwiches everywhere.
Provided by YummySmellsca
Categories Spreads
Time 2h25m
Yield 2 cups, 16 serving(s)
Number Of Ingredients 12
Steps:
- In a heavy saucepan, combine all the ingredients except the lemon juice.
- Place over medium-low heat and cook, stirring occasionally, for about 1 hour 20 minutes, until thick and "jammy".
- Stir in the lemon juice.
- Spoon into 1 cup jars and can in a water bath for 30 minutes, or seal and keep refrigerated up to 2 weeks.
Nutrition Facts : Calories 49, Fat 0.2, Sodium 150.1, Carbohydrate 12.1, Fiber 0.9, Sugar 10.9, Protein 0.6
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- Chop the whole fresh tomatoes into small dice and set aside. Put the tinned tomatoes into the food processor with the chillies and their seeds, garlic, ginger and fish sauce and blitz into a fine puree.
- Spoon the puree into a deep, heavy-bottomed pan and add the sugar and wine vinegar. Bring to the boil slowly, stirring as you go. When it comes to the boil, turn down to a simmer and add the diced tomatoes.
- Skim off any foam that rises to the surface and cook gently for up to 1 1/2 hours, stirring from time to time, to prevent the mixture catching and burning. Scrape the sides of the pot too, so that everything cooks evenly. The mixture thickens as it cooks - as it reduces and the pectin in the tomatoes takes effect
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- Dice up the Tomato (800 gram) and set aside. In a large saucepan, add in a bit of Olive Oil (to taste) over medium heat. Put in the crushed Garlic (2 clove) and Fresh Ginger (1 tablespoon). Stir and cook for about a minute.
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