Some Recipes for Tomato Jams, Preserves, etc.
From: jp
Continuing with my work avoidance scheme, here are some recipes for sweet tomato preserves, jams, marmalades, and so on. There are a lot of
strange preserves recipes out there... However, I must admit that some of these look very interesting. I have plenty of others -- pumpkin
marmalade or onion marmalade, anyone? Summer squash and ginger preserve? Carrot or root vegetable jam?
Sweet Green tomatoes (Grüne Zuckertomaten), from Preserving by the editors of Time-Life, 1981, p. 154
The original source is Das Kochbuch aus Hamburg, by Dorothee V. Hellermann, 1975. Makes about 5 pints. It may be more tart than sweet;
it's in the preserved vegetable section of the cookbook.
5 lb. green tomatoes (about 2-1/2 quarts)
sugar
2 lemons, the peel only, pared into thin strips and scalded
1 tsp. vanilla extract
Place the tomates in a saucepan, pour in enough boiling water to cover and simmer until soft. Drain the tomatoes, reserving the water.
Measure the tomatoes and measure 3 cups sugar for each 4 cups of tomatoes. Stir the sugar into the cooking water, and boil for about 5
minutes, or until a clear syrup forms. Pour the syrup over the tomates and let them stand for 12 hours.
Boil the tomatoes in the syrup for 20 minutes and let the mixture cool.
Cover, and let macerate for two days.
Pour off the syrup and boil until it is thick, about 5 minutes. Add the lemon peel and vanilla. Pack the tomates into jars and pour on the
syrup. Process in a boiling water bath.
Green-Tomato Jam (Tomates Vertes), same source as above.
The original source for this recipe is La Cuisine Occitane, by Huguette Castignac, 1973. Makes about 2-1/2 pints.
2 lb. green tomatoes, sliced (about 4 cups)
3 cups sugar
1 tsp. vanilla extract or 2 tbsp. fresh lemon juice
Layer the tomato slices with the sugar, add the vanilla extract or lemon juice, and let the tomatoes macerate overnight. The next day, cook the jam over medium heat for approximately 30 minutes, or until it reaches the jelling stage. Be careful: The jam cooks very quickly and will harden in the jars if it is overcooked; it is better to undercook the jam slightly. Put in jars. Process in a boiling water bath.
Tomato Marmalade (Mermelada de Tomate), same source as above.
The original source for this recipe is Tia Victoria's Spanish Kitchen, by Victoria Serra, 1963. Makes about 2 pints.
1-1/2 lb. large ripe tomatoes, peeled, halved, and seeded
2-1/2 cups sugar
1 cup water
6 tbsp. strained fresh lemon juice
Boil the sugar and water together for about 5 minutes to make a thick syrup. Stir in the tomatoes and the lemon juice. Stirring frequently,
cook over medium heat for about 45 minutes, or until th tomatoes are translucent and the syrup thick. Put in jars and cover. Process in a
boiling water bath.
Here are some sweet tomato preserves/jam recipes from Preserving by Oded Schwartz.
Red Tomato Marmalade
Tomatoes make an extraordinarily tasty marmalade, with an elusive flavor that will intrigue and surprise you. Yields about 3 pints, shelf life is 2 yrs, heat processed.
2 lemons
2 lb. firm, ripe tomatoes, peeled, seeded, and coarsely chopped
4 cups granulated sugar
1-1/2 tbsp. coriander seed, coarsely crushed (optional)
Thinly peel the lemons and slice the rind into fine julienne strips. Squeeze out the juice. Place the tomatoes in a noncorrosive saucepan
with the sugar and lemon rind and juice. Bring slowly to a boil, then simmer for 5 minutes. Skim and add the coriander seed, if using.
Return the mixture to a boil and boil, sitrring frequently, for 30 minutes, until the jelling point is reached. Ladle into the jars, then
seal.
Yellow Tomato Preserve
Yellow tomatoes make a wonderfully golden jam. Select sound, slightly underripe tomatoes with a good yellow color. Soft, overripe fruit will make a watery preserve. Yield about 3 pints, shelf life 2 years, heat processed.
2 lb. yellow tomatoes
2 lemons, thinly sliced into semicircles
1 lemongrass stalk, finely chopped (optional)
1/3 cup water
3 cups granulated sugar
1 cup light brown sugar
Place all the ingredients in a noncorrosive saucepan. (There is no need to chop the tomatoes.) Bring slowly to a boil, then simmer gently for 15 minutes. Return to a boil and boil steadily for 25 minutes, or until the jelling point is reached. Stir frequently to prevent the mixture from sticking to the bottom of the pan. Ladle the preserve into hot, sterilized jars, then seal.
Green Tomato and Orange Jam
A delightfully fresh breakfast jam. Yield about 4 pints, shelf life 1 year, heat processed.
4 large sweet oranges
2 lemons
2 lb. green tomatoes
3 cups water
4 cups granulated sugar
1-1/2 tbsp coriander seed, roughly crushed
Cut the oranges into slices and remove the seeds. Squeeze the juice from the lemons and reserve the seeds. Tie all the seeds into a piece
of cheesecloth. Put the tomatoes and oranges through the grinder or process them in the food processor until they are finely chopped.
Place the chopped tomato and orange in a noncorrosive saucepan with the water and cheesecloth bag. Bring to a boil, then reduce the heat and
simmer for about 45 minutes, or until the orange peel is soft. Add the sugar and the lemon juice to the pan, stirring until the sugar is
dissolved. Return to a boil and boil over medium heat, stirring occasionally, for 30-35 minutes, or until it is thick enough for a
wooden spoon drawn through the center to leave a clear channel.
Remove the pan from the heat and let the jam settle for a few minutes. Sim if necessary, then remove the cheesecloth bag and stir in the
crushed coriander seed. Ladle the jam into hot, sterilized jars, then seal.
And here's a version from the Gourmet Cookbook, Vol. I, 1950.
Tomato Marmalade
Press ripe tomatoes through a coarse sieve or a colander and drain in a jelly bag or in muslin. Weigh the pulp remaining in the cloth. For
every 2 pounds tomato pulp add 1-1/2 cups apple juice or red currant juice and 1-1/2 cups sugar. Add a vanilla bean and cook together until
the marmalade becomes thick. Pack, seal, and store.
--jp, no longer able to avoid doing chores