Tomato Peach Marmalade Recipes
TOMATO JAM
Provided by Food Network Kitchen
Categories appetizer
Time 1h15m
Yield 1 cup of tomato jam
Number Of Ingredients 0
Steps:
- Score an X in the bottom of 3 pounds of tomatoes and cook in boiling water for about 30 seconds. Drain, transfer to a bowl of ice water, then peel and dice. Combine the tomatoes with 1 cup granulated sugar, 1/2 cup light brown sugar and 2 tablespoons cider vinegar in a large pot over medium heat. Add 1/2 teaspoon kosher salt, 1/4 teaspoon each ground coriander and cumin and the juice of 1 lemon. Cook, stirring, until thick, about 1 hour; let cool. Serve with cheese and crackers.
LUCY'S TOMATO AND PEACH CHUTNEY
A sweet and spicy chutney that's very addictive. So easy to make you'll find yourself adding this to just about any dish!
Provided by Lucy Danylewich
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 2h35m
Yield 64
Number Of Ingredients 8
Steps:
- Combine the tomatoes, peaches, apples, onions, celery, vinegar, salt and pickling spice in a large stockpot. Bring to a boil, then reduce heat to low, and simmer for about 2 hours, or until thickened. Transfer to sterile jars and store in the refrigerator, or freeze in plastic containers.
Nutrition Facts : Calories 18.3 calories, Carbohydrate 4.3 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.4 g, Sodium 113.1 mg, Sugar 2.7 g
GREEN TOMATO MARMALADE
This marmalade is the perfect way to use up green tomatoes. Lemon, orange and ginger turn green tomatoes into a wonderful marmalade you can enjoy year round.
Provided by Charmian Chrisite
Categories Preserves
Time 2h30m
Number Of Ingredients 6
Steps:
- Using a vegetable peeler, remove the top layer of rind from the oranges and lemon, being careful not to remove any of the bitter, white pith. Sliver the rind. Set aside while you segment the oranges and lemons.
- In a small saucepan, boil the slivered rind in 1 cup water for 5 minutes. Drain and rinse.
- Core the green tomatoes, then cut them into small pieces. Make sure these pieces are the size you want in your jam.
- Place the drained citrus rind, citrus pulp, green tomatoes, sugar, and ginger in a large pot. Bring to a boil and boil uncovered until the jam sets. The timing will vary greatly depending on how green your tomatoes are and how big you cut them. Mine took 2 hours.
- Meanwhile, sterilze the preserving jars and prepare a water bath for processing. Click here for a step-by-step overview if you are new to preserving or need a refresher.
- When the mixture reaches the setting point, fill the prepared jars with hot marmalade, leaving a 1/4 inch of headspace. Wipe the rims clean. Place lids on the jars and screw on the band until finger-tip tight. Process the jars in a boiling water bath for 10 minutes.
- Once you remove the jars from the bath, allow to cool undisturbed for 24 hours. Check to ensure jars have sealed.
TOMATO PEACH MARMALADE
Got this out of a library book "The Pantry Gourmet". It is said to be great with English muffins, bagels and cream cheese or lamb.
Provided by nvermd
Categories Fruit
Time 2h15m
Yield 2 pints, 44 serving(s)
Number Of Ingredients 5
Steps:
- Slowly cook all of the ingredients for 2 to 3 hours, stirring frequently, until thick.
- Place in hot sterilized jars and seal.
- Can be kept in the refrigerator for up to 3 months.
Nutrition Facts : Calories 46.1, Fat 0.1, Sodium 2.2, Carbohydrate 12.4, Fiber 0.8, Sugar 11.1, Protein 0.5
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TOMATO-PEACH PRESERVES RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Total Time 2 hrs 26 minsServings 3
- Microwave at HIGH 8 minutes (mixture will boil). Stir mixture, and microwave at HIGH 12 to 16 minutes or until thickened. (You're going for the viscosity of pancake syrup here. The mixture will thicken to soft-set preserves after it cools and chills.) Stir rosemary and pepper into warm preserves. Cool mixture completely (about 2 hours). Serve immediately, or cover and chill preserves in an airtight container until ready to serve. Store in refrigerator up to 3 weeks.
TOMATO MARMALADE RECIPE - LOS ANGELES TIMES
From latimes.com
Email [email protected]Category VEGETARIAN, CONDIMENTSServings 8Total Time 1 hr 40 mins
- Using a standard vegetable peeler, peel the skin from the oranges in strips. Juice the oranges, saving 1 cup; the remainder can be saved for another use.
- Place the juice, 1 cup sugar and the water into a medium saucepan and bring to a simmer over medium-high heat, then add the peel. Continue to heat until the mixture comes to a boil.
- Reduce the heat to medium and continue cooking until the peel appears slightly translucent and very soft, approximately 10 minutes. Remove from heat and cool to room temperature.
- While the orange peel is cooling, skin the tomatoes: Cut a small X at the base of each tomato. Bring a large pot of water to a boil, then drop the tomatoes in the water, several at a time. Remove the tomatoes with a slotted spoon when the skin has just begun peeling from the X, about 20 to 30 seconds. Immediately place the tomatoes in an ice bath to stop the cooking, then peel the skin from the tomatoes when they are cooled. Repeat until the skins are removed from all the tomatoes.
BASIL PEACH HEIRLOOM TOMATO JAM - WHOLE AND …
From wholeandheavenlyoven.com
5/5 (1)Total Time 1 hr 15 minsServings 2Calories 44 per serving
- Bring a large saucepan of water to boil over medium-high heat. Using a slotted spoon, plunge cored tomatoes into boiling water for 3-5 minutes until tomato skins begin to loosen. Remove tomatoes from water and let cool.
- Once cool enough to handle, remove skins and cut tomatoes in half, scooping out seeds and discarding. Chop tomatoes into 2-in pieces.
- In a medium saucepan over medium heat, combine tomatoes, peaches, sugar, vinegar, ginger, red pepper flakes, salt, and black pepper. Bring jam to a boil over medium heat, then reduce heat to medium and let simmer, stirring occasionally, for about 1 hour until mixture is jam consistency.
- Remove jam from heat and stir in chopped basil. Season jam to taste with additional salt and pepper. Allow jam to cool before transferring to a 1-pt mason jar and storing in refrigerator. Serve peach tomato jam with eggs and toast, on a burger, on a toasted baguette, etc.
ROASTED TOMATO-PEACH JAM - ONCE UPON A CHEF
From onceuponachef.com
Cuisine AmericanTotal Time 40 minsCategory AppetizersCalories 51 per serving
- Preheat the oven to 425°F and set an oven rack in the middle position. Line a baking sheet with heavy-duty aluminum foil.
- Place the tomatoes, peaches, and shallots on the prepared baking sheet. Add the salt and oil and mix with a rubber spatula until evenly coated. Bake for 25 to 30 minutes, stirring once after 20 minutes to prevent burning and sticking around the edges, until the tomatoes and peaches are soft and starting to brown.
- Transfer the contents of the baking sheet to a small bowl (be sure to scrape up all the flavorful juices from the baking sheet). Add the sugar and mash with a rubber spatula or spoon until jammy. Taste and adjust seasoning with more salt or sugar, if necessary. Chill in the refrigerator until ready to serve. The jam will keep in an airtight container in the refrigerator for up to 1 week.
- Freezer-Friendly Instructions: This can be frozen in an airtight container for up to 3 months. Defrost in the refrigerator overnight before serving.
TOMATO MARMALADE RECIPE | CDKITCHEN.COM
From cdkitchen.com
Servings 8Calories 67 per servingTotal Time 2 hrs
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Estimated Reading Time 3 mins
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- Bring a large pot of water to boil and carefully lower peaches into water. Cook for 30 seconds, then remove from water and place in an ice bath to prevent further cooking.
- Once cool, peel skin off and dice into small pieces. Purée peaches in food processor until smooth.
- Pour grape juice and lemon juice into a medium saucepan and bring to a boil over medium-high heat, then stir in pectin.
- Make sure mixture is at a rolling boil and use a wire whisk to stir until pectin is fully dissolved. Cook for 1 minute.
SPICY TOMATO PEACH JAM - TABLE FOR TWO® BY JULIE CHIOU
From tablefortwoblog.com
Reviews 23Estimated Reading Time 4 minsServings 16Total Time 55 mins
- In a large pot, add the cherry tomatoes to the pot and cook the tomatoes on medium high heat until they start to burst when you press them against the side of the pan. Once they start to burst, the skins will fall off the tomatoes; you'll want to discard those.
- Carefully add the peaches to the pot, along with the granulated sugar, lemon juice, and crushed red pepper flakes (and add the pectin if using). Keep cooking and stirring until mixture becomes thick* and peaches have broken down and softened, about 15 minutes.
- Take an immersion blender and pulse 4-5 times to get most of the chunks out and to have it be a smooth consistency. Cook for another 10 minutes then remove from heat and let cool before putting them in mason jars.
- If you didn't use pectin in your jam, you'll want to store the jam in the fridge for up to two weeks.
TOMATO MARMALADE - POMONA'S UNIVERSAL PECTIN - SUGAR FREE ...
From pomonapectin.com
Servings 5Estimated Reading Time 5 mins
- Before you begin, prepare calcium water.To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.Extra calcium water should be stored in the refrigerator for future use.
- Wash and rinse jars, lids, and screw bands. Set screw bands aside until ready to use. Place jars in boiling water bath canner with a rack, fill at least 2/3 of the way full with water, and bring to a boil. Boil jars for 10 minutes to sterilize (add 1 additional minute of sterilizing time for every 1000 feet above sea level), then turn down heat and let jars stand in hot water until ready to use. Place lids in water in a small pan, bring to a low simmer, and hold there until ready to use.
- Remove skins from tomatoes. To do this, heat a pot of water to boiling, place tomatoes in boiling water–just a couple of tomatoes at time–for 30 to 60 seconds, or until the skin spits. Remove tomatoes from boiling water and immediately submerge them in a large bowl of ice water. The skins will slip right off. If the skin did not split during this blanching process (which occasionally happens), simply nick the skin with a paring knife and peel the skin off. Discard the skins.
- Slice tomatoes in half, then remove and discard the cores. Dice the tomatoes. Place the diced tomatoes in a colander or strainer, and place the colander or strainer in or over a large bowl. Set aside, and allow the tomatoes to drain into the bowl while you’re working on the next steps.
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