Tomato Ginger Jam
Tomato Ginger Jam
This brilliant jam is fabulous with roast meats, grilled fish or with Indian ‘pappadam’ crackers.
5 pounds fresh tomatoes
1 1/2 cups 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 teaspoon salt
1. 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.)
2. Bring to a boil, then reduce heat to medium-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.
3. Keep refrigerated. Let come to room temperature, or warm slightly to serve.
This brilliant jam is fabulous with roast meats, grilled fish or with Indian ‘pappadam’ crackers.
5 pounds fresh tomatoes
1 1/2 cups 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 teaspoon salt
1. 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.)
2. Bring to a boil, then reduce heat to medium-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.
3. Keep refrigerated. Let come to room temperature, or warm slightly to serve.
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