This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Tomato Jam
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- #33554
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
1 comment
ingredients
10 pounds ripe red tomatoes
4 pounds sugar
4 lemons
8 cinnamon sticks
directions
Peel tomatoes and core stem end. Place peeled tomatoes in a two-gallon non-reactive stock pot. Do not use aluminum. Start boiling the peeled tomatoes; keep stirring and ladling off the thin tomato juice until what remains is semi-thick. Continue this process until most of the thin liquid is removed.
While continuing to stir add sugar equal to 2/3 the volume of the puree. Add the lemons after they have been halved and sliced 1/4-inch thick; add cinnamon stick which has been broken into 1x1/4-inch bits. Keep stirring the mixture periodically to keep it from sticking to the bottom of the pot. Continue stirring until jam reaches the consistency you desire. Let the mixture cool until it can be placed in sterile jars. After thorough cooling; seal each jar with paraffin wax or process 5 minutes in a boiling water bath.
added by
yikes_edoc
nutrition data
26 calories, 0 grams fat, 7 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in fat.
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reviews & comments
I was wondering the same thing, 5 quarts is 12 cups and the yield is 5 jars, so I am wondering also if it was 3 cups or 3 quarts of prepared tomatoes. If you find out, I'd sure like to know because I really want to try this recipe.
September 30, 2007
I tried this at a friends house. I was a little scared to try it, but I did, and to my surprise, it was just wonderful. Tonight I am making some for my family and friends!! It is much easier than you would expect. A great way to use those last fall tomatoes in the garden. Thanks for a great new taste!! Great on toast too!!