I would like to have a Tomato jam or jelly recipe.
It has been many a year that I made this jam (60s-70's) I really like it however my family didn't so I stopped making it. Here are a few I found on the internet.
Sweet Ginger Love Tomato Jam
Ingredients (for 2-1/2 twelve ounce jars)
1-1/2 pounds Roma tomatoes, peeled, seeded and chopped
1 teaspoon powdered ginger
3-1/2 cups sugar
Measure into a large non reactive pot, discarding seeds and juice left on cutting board. Add sugar. Stir in the ginger. Place pot on stove on high heat, stirring with a wooden spoon until the sugar is dissolved. Maintain a full boil until thick and clear . This takes about 20 minutes. Stir often to avoid burning during the last few minutes.
Remove from the heat, allow to stand a moment or two for scum to side and set, so it may be easily removed. Place in hot sterilized jars, cool slightly and seal with paraffin. Yields approximately 2-1/2 twelve ounce jars.
Orange Cranberry relish!
Ingredients: for 3 cups of relish
1 14 oz bag of fresh cranberries
2 oranges, washed , cut to pieces with skin on and seeds removed
1/2 cup sugar (or to taste)
In a food processor place the orange and pulse till slightly chopped ,add the cranberries and continue to pulse, add the sugar and pulse till well mixed. Test for desired sweetness, serve chilled or at room temperature. Enjoy
Sweet & Spicy Tomato Glaze
Monday, November 10th, 2008
This is sweet & spicy condiment that is great brushed on pork , turkey or chicken .
It is a dual purpose sauce that can be used while roasting or served with the roasted meat.
Just separate a portion to use exclusively for glazing to avoid possible contamination with raw meat present the rest with the final dish and.. voila! lots of flavor layering!
2 1/2 lbs plum tomatoes, peeled and coarsely chopped
1/4 cup brown sugar
1/4 cup apple cider vinegar
1/4 cup honey
2 cloves garlic, minced
2 Tbls fresh ginger
1 Tbls butter
1 cinnamon stick
1/4 tps ground clove
1/4 tps cayenne pepper
salt & pepper to taste
Melt the butter in a heavy saucepan, add the ginger and the garlic, stir for one minute. Add the vinegar and cinnamon, cook for another minute. Stir in the rest of the ingredients, reduce heat and let cook for 90 minutes. Let it cool, then remove the cinnamon stick. Serve the jam at room temperature. The glaze will keep for one week in the fridge, but we doubt there will be any leftover!
Green Tomato Jam
Sunday, September 28th, 2008
Well it's the end of the season and we are left with tons and tons of little green tomatoes! What to do with all these green tomatoes? We could pickle them, make green tomato salsa, make fried green tomatoes or JAM????
Sure! we tried our regular recipes for tomato jam, hoping that with a little extra sugar they would work and found that we ended up a green ketchup! After several tries, we figured that by introducing some extra acidity from orange juice it was a true jam!
Try it with cheese and crackers or on our spicy cornbread as an appetizer. We also found out it gives and extra twist of flavor on turkey and duck!
For every 2 cups of quartered peeled tomatoes add:
1 cup granulated sugar
1 tsp cinnamon
Place green tomatoes in a non-reactive pot. Place over medium heat, add the orange juice and sugar. Stir and bring to a boil, stirring occasionally. Once it has come to a full boil, reduce heat and simmer for 30 minutes, stirring occasionally with a wooden spoon or until most of the liquid has evaporated. Remove from heat, then add the cinnamon and tarragon and stir. Let cool and place in sterilized canning jars or serve at once. If using as turkey or duck glaze, prepare at least an hour before glazing time
Red Raspberry And Tomato Jam
Thursday, September 25th, 2008
It's the end of the season, so that means the last of the tomato and raspberry crops are up for grabs. There so many salads, sauces, and preserves you can make!. In our quest for the unique, we blended berries, made tomato jams and tried something never done before: raspberries and tomatoes! and why not? after all tomatoes are fruits too!
The result is so good! Serve it on toast and English muffins , then when your guests ask what kind of jam it is. it's an exclusive (and secret) gourmet blend you'll have them begging for the recipe
Best of all it makes a an excellent reason to throw a tea party!
Ingredients: (for two pint size jars)
4 cups tomatoes, peeled and diced
4 cups granulated sugar
2tsp.orange juice juice
1 pint fresh red raspberries or 1 box frozen
Place tomatoes in a non-reactive pot with the raspberries. Add orange juice and sugar. Place over medium heat and bring to a boil, reduce heat and simmer for 45 minutes, stirring occasionally with a wooden spoon.
Let cool and place in sterilized canning jars.
2 (410 g) cans chopped tomatoes
1 apple (peeled & grated)
80 ml chopped preserved ginger root
60 ml lemon juice
500 ml Sugar
Mix tomatoes, apple and ginger in a large microwave-proof dish. Microwave uncovered at 100% power for 15 minutes.
Stir in lemon juice and caster sugar and microwave at 100% for a further 40 minutes, or until jam starts setting, stirring every 10 minutes. The time the jam takes to set depends on the wattage of your microwave.
It might be a good idea to spoon a bit onto a cold plate after 25 minutes, and see if it sets. When done, spoon the hot jam into sterilized jars and seal immediate.
Tomato Jam Jelly and Preserves
Serves/Makes: 6 half-pints | Difficulty Level: 3 Ready In: 30-60 minutes
5 cups peeled and quartered tomatoes
5 cups sugar
1 lemon, sliced thinly and seeded
1 dash cinnamon
2 tablespoons butter
Put tomatoes, sugar, sliced lemon and cinnamon in large, heavy pot and bring to slow boil over medium-high heat, stirring occasionally. When foam rises to surface, add butter and continue stirring and simmering until preserves thicken, about 45 minutes. (To test, stick a fork into preserves. When preserves cling to tines of fork, it should be thick enough to can.)
Pour preserves into sterilized jars, seal and process in hot water bath for 15 minutes.
Easy Tomato Jam:
Boil 3 c. peeled, chopped ripe tomatoes with 2 c. sugar for 10 min., add one very thinly sliced lemon and 1 3oz. box of lemon Jello and boil for another 10 min. Put in hot clean jars and seal.
Don't know if you're interested but this sounds good too.
Ripe Tomato Marmalade:
12 ripe tomatoes
5 c. white sugar
Mix juice from oranges and lemons and grated rinds from same. Peel tomatoes and press seeds out. Boil until thick. Pour into sterilized jars.
Ripe Tomato Jam Recipe
Serves/Makes: 4 lbs Cook Time: 30-60 minutes Difficulty: 3/5
Ingredients: medium-ripe tomatoes, sugar, whole cloves, broken stick cinnamon, vinegar
Spiced Tomato Jam With Powdered Pectin Recipe
Spiced Tomato Jam With Powdered Pectin recipe rating(3 reviews)
Serves/Makes: 5 jars Cook Time: 30-60 minutes Difficulty: 4/5
Ingredients: prepared tomatoes, grated lemon rind, ground allspice, ground cinnamon, ground cloves
Tomato Jam Recipe
Tomato Jam recipe rating(2 reviews)
Serves/Makes: 10 Cook Time: 30-60 minutes Difficulty: 4/5
Ingredients: ripe red tomatoes, sugar, lemons, sticks cinnamon
Tomato Jam II Recipe
Serves/Makes: 4 Cook Time: 1-2 hrs Difficulty: 3/5
Ingredients: (3 oz. size) lemon gelatin, tomatoes, chopped, sugar
These came from www.cdkitchen.com
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When I was a little child, I had tomato jam, spread on bread (I think). I have looked for it many times, and haven't ever been able to get it. I would like to find the recipe.
Thanks so much!
By Lucy W
Lucy, if you Goggle "tomato jam" you'll find several places to pick from.
Here is a Yellow Tomato Jam post with some recipes in the feedback. It seems like it would work for any tomatoes.
And I pulled out my trusty Joy Of Cooking and I found this recipe. I haven't tried it but maybe I will, if my tomatoes ever start growing. We are having a late growing season this year.
Scald and skin 1 lb. tomatoes. Yellow tomatoes may be used with especially fine results. Cover tomatoes with an equal amount of sugar. Let stand 12 hours. Drain the juice. Boil it until the syrup falls from a spoon in heavy drops. Add the tomatoes and the grated rind and juice of 1 lemon or 2 thinly sliced seeded lemons, 2 oz. preserved ginger or 1-4 inch stick cinnamon. Cook the mixture until thick.
This is intended to be canned in a water bath. I thought it was interesting that they recommended yellow tomatoes too :)
Let us know what you try and how it turns out.
I'm not sure if this is what you are looking for, as this is a recipe you make with green tomatoes, but I know I've made this several times & it's awesome. I've served it to many people over the yrs. and no one can tell the "secret" ingredient & they all love it. It's also really easy. :) Try it, you won't be disappointed.
Add 4 cups sugar to 5 cups ground up green tomatoes. Bring to a rolling boil & cook for 10 minutes, stirring constantly. Remove from heat & add 1 large pkg. gelatin (rasp., cherry, strawberry, etc.). Seal in glasses or jars, or freeze. Yes, you can even freeze this.
I would like a recipe for Tomato Jam that doesn't have ginger in it please. It tastes a lot like Raspberry Jam. Many thanks.
Averil from New Zealand
Chop about 5 cups of tomatoes, put into blender to get 4 1/2 cups liquid. Put 5 cups of sugar into a pan and mix well with the 4 1/2 cups liquid. Boil this for 20 to 25 minutes. Remove, add 2 (3 oz.) packages raspberry or strawberry Jello and mix very well. Fill jars and top with 1/2 inch of paraffin. Put into refrigerator to thicken. This is an excellent way to use up all the extra tomatoes from the garden. It tastes just like fruit jam. That is the closest I could find to your description. It was posted on cooks.com (02/02/2009)
For one of our family reunions, we made a binder of family recipes. This was one of my favorites from our 1996 reunion.
Raspberry Jam (A Fabulous Fake)
Wash and dry six or seven green tomatoes: cut off stem ends, cut tomatoes in quarters. Using a food grinder or a food processor, grind or chop the tomatoes. Place chopped fruit in a strainer and allow to drain.
Measure 2 cups chopped tomatoes; place in saucepan with sugar. Stir to mix and bring to a rolling boil. Boil for 2 minutes. Remove from heat; stir in dry gelatin. Pour hot mixture into prepared jars. Seal (02/04/2009)