Wiki source code of Mediterranean tomato jam
Last modified by Richard Johnson on 2022/04/05 16:15
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| author | version | line-number | content |
|---|---|---|---|
 |
1.1 | 1 | ~~6lb mixed maters |
| 2 | \\jelly roll pans lined with foil, drizzle olive oil and spread, pour washed whole cherry tomatoes in and spray w/ more olive oil. Romas or other larger should be halved or quartered. | ||
| 3 | \\2nd to top rack, broil 6 min, turn, 6 min | ||
| 4 | \\Lightly process cherry tomatoes, but roma or others should be processed longer to cut up skins. Don’t bother removing seeds unless they are large and many. | ||
| 5 | \\Made: 2 qts processed tomatoes | ||
| 6 | \\1 cup lemon juice | ||
| 7 | 1/4 cup dry white wine | ||
| 8 | 3 T cider vinegar | ||
| 9 | 3 T balsamic vinegar | ||
| 10 | 1 T Kosher salt | ||
| 11 | 1.5 tsp coriander, ground | ||
| 12 | 1 tsp lemon zest | ||
| 13 | 1 tsp marjoram, dried | ||
| 14 | 1 tsp cumin, ground | ||
| 15 | 1 tsp chipotle pepper (or more) | ||
| 16 | 1/4 tsp white pepper | ||
| 17 | 1/4 tsp red pepper flakes (omit if increasing the chipotle) | ||
| 18 | \\2T plus 2t calcium water for Pomona Pectin | ||
| 19 | \\1 C fresh basil, roughly chopped | ||
| 20 | 2 T Rosemary, finely chopped | ||
| 21 | 2 T Oregano, finely chopped | ||
| 22 | \\\\1 C honey | ||
| 23 | 2 T plus 2 tsp Pomona Universal Pectin (Entire packet. Must use this brand unless increasing sugars significantly) | ||
| 24 | \\Heat all but herbs and honey plus pectin in a large sauce pan. Mix the pectin and honey in a separate bowl and set aside. Bring jam to a boil, then add honey and pectin and stir vigorously for 1-2 minutes while bringing back to boil. Fill 4oz and/or 8oz jars with 1/4” headspace. Process in boiling water canner for 10 minutes. |
