In article >,
"catpandaddy" > wrote:
> "Melba's Jammin'" > wrote in message
> ...
> > In article >,
> > "AnnE" > wrote:
> >
> >> AnnE how come you never do tomato jam?
> >
> > I have and I may. Tomatoes are late this year. There's still time. :-)
>
> Is tomato jam done up sweet like fruit preserves or salty like Italian
> sauces?
IME, mostly sweet and usually with sweet spices (cinnamon, clove, and/or
allspice).
I'm thinking about Mark Bittman's recipe from the NYTimes , 8//19/2008
and it has
1-1/2 lbs. good ripe tomatoes (Roma are best), cored and coarsely
chopped
1 cup sugar
2 tablespoons freshly squeezed lime juice
1 tablespoon fresh grated or minced ginger
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 teaspoon salt
1 jalapeρo or other peppers, stemmed, seeded and minced, or red
pepper flakes or cayenne to taste.
I've another recipe I have made but would have to look for it.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller, and here's the link to my appearance
on "A Prairie Home Companion," <
http://prairiehome.publicradio.org/
programs/2008/08/30/>