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Preserving - Red Tomato Jam Post by :getsetgo4money Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2398

Click below to download : Preserving - Red Tomato Jam (Format : PDF)

Preserving - 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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Preserving - Jam -  Rhubarb Jam Recipes By Becky Preserving - Jam - Rhubarb Jam Recipes By Becky

Preserving - Jam -  Rhubarb Jam Recipes By Becky
4 1/2 c. thinly sliced rhubarb 1 c. orange juice (fresh or frozen) 1/4 tsp. salt 6 1/2 c. sugar 1 box pectin or 1/2 bottle Certo Cook fruit, salt and orange juice in 4 to 6 quart pan, stirring as it gets to the boiling point. Boil 1 minute. Add pectin and stir until it reaches a fast boil. Add sugar, stirring well. Bring to a fast boil. Boil1 minute. Remove from heat; skim off foam. Pour into prepared jars and seal. Raspberry-Rhubarb Jam 2 (10 oz.) pkg. frozen raspberries, thawed 1 lb. rhubarb, cut into 1-inch pieces

Preserving - Plum Jam Preserving - Plum Jam

Preserving - Plum Jam
3 1/2 pounds of plums to make 6 cups of fruit. 1 package pectin 8 1/2 Cups sugar (sour plums) or 7 Cups sugar (sweet plums) 1/2 cup water Wash and pit firm ripe plums; do not peel. Cut into small pieces and crush thoroughly. Add 1/2 cup water and pectin and boil for 1 minute. Add sugar and continue stirring and bring to a full rolling boil that cannot be stirred down. Boil hard for 4 minutes. Remove from heat. Pour into clean sterilized jars. Seal with melted paraffin. Yield 14 6