TOMATO GINGER JAM
5 lb. fresh tomatoes
1 1/2 cups white granulated sugar
1 1/2 cups fresh lemon juice
1/3 cup fresh garlic, thinly sliced or chopped
1/3 cup fresh ginger, fine julienne or minced
1/2 tsp. salt
Peel, seed and dice tomatoes into 1/2 inch pieces. Place in heavy enamel or stainless steel pan. (Aluminum pans will react with the acidity in this dish.)
Bring to a boil, then reduce heat to med.-low heat. This will need to cook for about 1 1/2 to 2 hours. Stir occasionally at first, then check more frequently at end of cooking time to prevent scorching on bottom of pan. When jam is thick and shiny, and volume is about 4 cups, it is done. Let cool in shallow pan.
Keep refrigerated. Let come to room temperature, or warm slightly to serve.
Makes 4 cups
Source: California Tomato Commission
5 lb. fresh tomatoes
1 1/2 cups white granulated sugar
1 1/2 cups fresh lemon juice
1/3 cup fresh garlic, thinly sliced or chopped
1/3 cup fresh ginger, fine julienne or minced
1/2 tsp. salt
Peel, seed and dice tomatoes into 1/2 inch pieces. Place in heavy enamel or stainless steel pan. (Aluminum pans will react with the acidity in this dish.)
Bring to a boil, then reduce heat to med.-low heat. This will need to cook for about 1 1/2 to 2 hours. Stir occasionally at first, then check more frequently at end of cooking time to prevent scorching on bottom of pan. When jam is thick and shiny, and volume is about 4 cups, it is done. Let cool in shallow pan.
Keep refrigerated. Let come to room temperature, or warm slightly to serve.
Makes 4 cups
Source: California Tomato Commission
MsgID: 3147882
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Tomato Recipes (23+)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Tomato Recipes (23+)
Board: Daily Recipe Swap at Recipelink.com
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