Tuesday, September 22, 2015
Cowboy Tomato Jam
I can't think of a better way to use fresh tomatoes (except fresh salsa) than using them in this recipe. Tomato relish with a nice kick. I made this one a while back when I had so many tomatoes I had to find another way to use them. Carol sent me the link and boy am I glad she did. The recipe is from Cathy Shambley @ Showfood Chef. She adapted the recipe from the Minimalist. We used it as a spread and on cream cheese. I took some to work and the girls used it as a dip for corn chips. It's so good and you can make it hotter by changing out the chiles. Enjoy!!!!
Cowboy Tomato Jam
1 lb. Garden fresh tomatoes (peeled, cored and chopped)
12 oz. sugar
1 lime -use both juice and zest
1 Tbls. fresh grated ginger
1 whole finely chopped Jalapeno-use 2 if you want it hot
1 tsp each: cumin, black pepper and cinnamon
1 tsp. salt
Start by sterilizing your jars, I used pint jars and got 2 jars. Let jars dry and ladle hot water in a small bowl over the bands and lids. Put a lid on the canner to keep the water hot (on med/low).
In a large deep saucepan add all ingredients together into pan on med heat until sugar completely dissolves, stirring almost constantly. Continue to stir and bring to a boil until the temperature reaches 220°F. It's ready when it coats the back of a wooden spoon and leaves a trace when you drag your finger through it. Ladle hot jam into sterilized jars leaving 1/2" headspace. and seal with lids. Tighten bands finger tight. Place the jars into the water bath and process for 10 minutes. Be careful when removing the jars, they get super hot. Place on the counter on a dishtowel or cutting board and let sit until cool. You should hear the popping sounds of the lids when they seal. after they cool, test the lid by pressing down gently if it gives, then it's not sealed properly. Store in the refrigerator and use withing a week. Store the sealed jars in a cool dry place. You don't have to can it, but it's always nice to have canned goods in your pantry to use later!
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