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home > recipes > sauces and condiments > cherry tomato jam
from PA, US Recipe courtesy http://food.lizsteinberg.com/2009/11/28/cherry-tomato-jam/ 300 grams cherry tomatoes 3/4 cup sugar 3/4 cup water 1/4 teaspoon ground cinnamon pinch ground cloves Put the whole tomatoes, the sugar and the water into a thick pot, and bring to a boil until the liquids reach 105 degrees Celsius (220 degrees Fahrenheit) — bringing the sugar to this temperature, known as “thread stage,” is part of what gives jam its thick texture. You can either use a thermometer, which I usually do, or look at the bubbles — you should see that they’re moving a bit more slowly through the liquid, because the liquid is getting thicker and stickier. Add the spices, and let the mixture continue to cook until the tomatoes are soft and well-wrinkled and jam has boiled down to the desired thickness. Put into clean jars.

Cherry Tomato Jam


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keyword: cherry
keyword: tomato
ethnicity: middle eastern
recipes for sauces
recipes by dave
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(posted March 17, 2011)

from PA, US

Recipe courtesy
http://food.lizsteinberg.com/2009/11/28/cherry-tomato-jam/

300 grams
cherry tomatoes
3/4 cup
sugar
3/4 cup water
1/4 teaspoon ground
cinnamon
pinch ground cloves



Put the whole tomatoes, the
sugar and the water into a thick
pot, and bring to a boil until the liquids reach 105 degrees Celsius (220 degrees Fahrenheit) — bringing the sugar to this temperature, known as “thread stage,” is part of what gives jam its thick texture. You can either use a thermometer, which I usually do, or look at the bubbles — you should see that they’re moving a bit more slowly through the liquid, because the liquid is getting thicker and stickier.

Add the
spices, and let the mixture continue to cook until the tomatoes are soft and well-wrinkled and jam has boiled down to the desired thickness. Put into clean jars.




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