|
| Tomato Jam With Ginger And Coriander
5 pounds of firm ripe tomatoes
2 large lemons
1 tablespoon of very finely-minced fresh ginger
1/2 teaspoon of salt
5 cups of sugar
1 tablespoon of freshly-ground coriander
Prepare jars and lids by washing in hot, soapy water, then sterilizing jars in
boiling water for 10 minutes. Leave jars in hot water. Prepare lids according to
manufacturer's instructions.
Dip the tomatoes, a few at a time, in boiling water for 10 seconds and then drop
into ice water. Skin the tomatoes and cut out the stem ends and hard cores. Over
a strainer set over a bowl, squeeze out the seeds. Discard the seeds; save the
juice. Chop tomatoes coarsely and put tomatoes and reserved juice into a large
saucepan or Dutch oven.
Grate the lemon zest (colored part, not the white pith) and add 2 teaspoons to the
tomatoes. Squeeze the lemons, strain the juice and add 6 tablespoons of the juice
to the tomatoes. Add the ginger and salt.
Bring the mixture to a boil over medium-high heat, stirring occasionally, then
lower heat and simmer, uncovered, stirring occasionally, until tomato pieces are
soft, about 15 minutes. Stir in the sugar. Raise the heat to medium-high and cook
the jam, stirring almost constantly, until a candy thermometer reads 219 degrees
(slightly under the "done" temperature for jam), or until a small amount spooned
onto a saucer sets quickly when chilled. (Remove pan from heat while testing.)
When the jam is done, stir in the coriander and remove from heat.
Ladle hot jam into hot jars, leaving 1/4-inch headspace. Cover with lids and
process for 15 minutes in a boiling-water bath. Cool jars on a dish towel before
labeling and storing.
This recipe yields 4 to 6 (1/2-pint) jars.
Comments: Yes, it sounds really weird. But it tastes really good. This would be
handy to have around for hors d'oeuvres.
Source:
"Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/"
S(Formatted for MC6):
|
Dips & Sauces Cookbooks
|
|
| |
 |
