Archive | Condiments

TOMATO JAM

Makes 8–10 pint jars or 16 half-pint jars

This is a great way to use tomatoes that are a bit too ripe or that you buy as “leftovers” from farmers or markets. It requires more time to cook down the tomatoes to get the right consistency but this only intensifies that great tomato taste. And you don’t have to blanch or remove skins or seeds, so prep goes quite fast.

10 pounds ripe tomatoes (organic preferred)
2 cups cane or organic raw sugar
1 cup freshly squeezed lemon juice
1½ teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon allspice
3 teaspoons puréed fresh ginger or 4 teaspoons grated fresh ginger
½ to 1 tablespoon red pepper flakes to taste
Salt and pepper to taste

Prepare jars and lids in water bath canner, as described in previous recipe. Prepare tomatoes by washing, removing core and dicing into ½-inch pieces.

Place in heavy nonreactive stockpot or enameled Dutch oven and cook on high heat, stirring constantly. When boiling, turn heat down to low and add spices. Let cook until the consistency is similar to jam. This can take from 1 to 3 hours, depending on ripeness and juiciness of tomatoes. You … Read More

Continue Reading
recipeStrawLemonPreserves

STRAWBERRY LEMON PRESERVES

Recipe and Photo by Lyn Deardorff

Makes about 4 half-pints

  • 4 pounds organic or regular strawberries, firm and barely ripe
  • 2 whole lemons
  • 1 cup sugar (cane sugar or organic raw sugar)
  • ¾ teaspoon ground cinnamon (optional)
  • ½ teaspoon ground ginger (optional)

Prepare jars by placing in water-bath canner, bring to boil and simmer for at least 10 minutes while preparing recipe. Place lids and bands in small saucepan with water to cover, and simmer at very low heat.

Meanwhile, cut lemons into very thin slices and then cut each slice in half. Remove seeds.

Combine hulled whole strawberries, lemons, sugar and spices in a nonreactive saucepan or stockpot and cook over medium heat. Stir frequently to prevent sticking and burning. As it cooks, the strawberries will begin to break down and release juices. Continue cooking until mixture thickens. This can take from 20 to 40 minutes depending on ripeness of strawberries (less ripe will thicken faster). Test for spreadable consistency by cooling a tablespoon of the preserves on a saucer. If it begins to hold its shape, it is ready to jar.

Ladle hot mixture into jars, wipe rims and seal with bands and lids, leaving ¼ inch headspace. … Read More

Continue Reading

Facebook

Twitter