Tomato Jam
Source of Recipe
country living
Recipe Introduction
Use up any end-of-the-season tomatoes in this spicy jam - try it on grilled steak or sandwiches.
List of Ingredients
- 3 lbs (about 5 large) ripe beefsteak tomatoes
- 3 T olive oil
- 1 small onion, diced (about 1/2 cup)
- 1 medium clove garlic, minced (about 2 tsps)
- 1 tsp cayenne pepper
- 1 tsp freshly ground black pepper
- 1 tsp coriander seed
- 1 tsp mustard seed
- 1/2 tsp cumin seed
- 1 cup cider vinegar
- 3/4 cup sugar
- 1/4 cup dry sherry
Instructions
- Blanch the tomatoes: Use a paring knife to cut a small "x" on the bottom of each tomato. Bring a large pot of water to a boil, drop the tomatoes into the water, and let them cook about 30 seconds. Using a slotted spoon, remove tomatoes and immediately plunge them into a bowl of ice water. Remove the cooled tomatoes, and, using the paring knife, gently peel off their skins. Chop the skinned tomatoes and set aside.
- In a large saucepan over medium heat, heat oil and saute the onion for 3 minutes. Add the garlic and cook until the onions soften - about 2 more minutes. Add the remaining ingredients, including the chopped tomatoes. Increase the heat to medium high and cook until the tomato mixture comes to a boil. Reduce heat to medium and simmer until most of the liquid has evaporated. Cool completely. Store refrigerated in an airtight container for up to 1 month.
Final Comments
Yields: 2 cups
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