Sweet and Sticky Tomato Jam
9-10 large beefsteak tomatoes, roughly chopped (at least 3-4 pounds)
1 large onion, finely chopped
½ cup brown sugar
1 cup white sugar
1 teaspoon salt
1 teaspoon pepper
½ teaspoon ground coriander
¼ teaspoon cumin
¼ cup white vinegar
1 lemon, freshly squeezed
Wash and roughly chop the tomatoes and add them to a medium-sized stock pot
Add all of the other ingredients as well
Bring the mixture to a gentle boil and allow the soupy-like mixture to boil for 3-4 minutes. Do not leave the pot unattended at this time. You don't want the mixture to boil over! Stir frequently.
Reduce the heat to a gentle simmer
Allow the jam to simmer until it has thickened and looks like jam!
Once done, transfer the jam to sterile mason jars, and using a new seal, lid the jars and allow to completely cool.
Store in the refrigerator for up to two weeks. If you'd like to preserve the jam, consider using your favourite canning method.
9-10 large beefsteak tomatoes, roughly chopped (at least 3-4 pounds)
1 large onion, finely chopped
½ cup brown sugar
1 cup white sugar
1 teaspoon salt
1 teaspoon pepper
½ teaspoon ground coriander
¼ teaspoon cumin
¼ cup white vinegar
1 lemon, freshly squeezed
Wash and roughly chop the tomatoes and add them to a medium-sized stock pot
Add all of the other ingredients as well
Bring the mixture to a gentle boil and allow the soupy-like mixture to boil for 3-4 minutes. Do not leave the pot unattended at this time. You don't want the mixture to boil over! Stir frequently.
Reduce the heat to a gentle simmer
Allow the jam to simmer until it has thickened and looks like jam!
Once done, transfer the jam to sterile mason jars, and using a new seal, lid the jars and allow to completely cool.
Store in the refrigerator for up to two weeks. If you'd like to preserve the jam, consider using your favourite canning method.
No comments:
Post a Comment