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Full Online Book HomeLearning KitchenJams And Jellies - Red Tomato Jam
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Jams And Jellies - Red Tomato Jam Post by :orange Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1738

Click below to download : Jams And Jellies - Red Tomato Jam (Format : PDF)

Jams And Jellies - Red Tomato Jam

For each pound of ripe, juicy tomatoes:
1 lb. granulated sugar
Juice and grated rind of 1 large lemon
About 1/4 tsp. of ground cinnamon
A little freshly grated nutmeg
1 teaspoon vanilla essence
1/2 teaspoon citrus pectin powder

Peel and de-seed the tomatoes. Put the seeds in a sieve over a bowl and squeeze out as much juice as possible.

Slice the tomatoes thinly, add the juice from the seeds and mix in sugar, lemon juice and peel and the spices. Stir well and leave for a couple of hours till the sugar is dissolved, stir it every now and then. It just needs to get syruppy, doesn't matter if it is not completely dissolved.

Bring slowly to the boil. Put the pectin powder in a roomy bowl and as soon as the jam is boiling add a couple of ladles full to the powder and stir well till it forms a thick paste. Pour it back into the jam and stir well, then boil rapidly till setting point is reached.

Remove from the heat, stir in the vanilla essence (not forgetting to lick the spoon -- jam-maker’s perk, don’t let anyone else in on it!!) Let it cool slightly and then pot and seal as for any other jam.

You can almost tell by looking when set point is reached as it turns a amber in colour and smells lovely. It’s a jam that is very popular in Portugal and is as good as strawberry with scones and cream.
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Jams And Jellies - Rhubarb Apricot Jam
5 cups rhubarb diced 1 cup water 5 cups sugar 1 can apricot pastry filling (Such as Solo Brand for for kolachky) 2 (3 oz) pk apricot jello In Dutch oven simmer rhubarb in water for 5 mins. Stir in sugar and bring to boil. Let boil for 7 mins. Stir in apricot filling till blended. Add jello and mix over medium heat till it dissolves. Ladle into hot clean jars or containers and when cool refrigerate or freeze. Need to refrigerate 2 hrs. before using. This recipe can be cut in half or doubled. You can substitute

Jams And Jellies - Jam Raspberry Pepper Jam Jams And Jellies - Jam Raspberry Pepper Jam

Jams And Jellies - Jam Raspberry Pepper Jam
1/2 cup jalapeno peppers (seeded and sliced) 1 large red bell pepper 2 cups cider vinegar 1 1/2 cups raspberries 6 cups sugar 1 pkg. pectin A few drops red food coloring (optional) Optional: thinly sliced red bell pepperBlend first 4 ingredients in blender or food processor, add sugar and boil for 5 minutes. Add pectin and coloring (if desired), boil 1 minute more. Skim foam and pour into hot jars. Process 10 minutes. in boiling water canner. Makes about 6 half pints. (For a pretty marmalade effect slice red pepper thin and add with sugar)