Tomato Rosemary Jam Recipe 435

facebook share image   twitter share image   pinterest share image   E-Mail share image

TOMATO ROSEMARY JAM RECIPE - (4.3/5)



Tomato Rosemary Jam Recipe - (4.3/5) image

Provided by Lynnw-2

Number Of Ingredients 7

7 pounds tomatoes, cored and chopped
2 shallots, minced
1 cups granulated sugar
1 teaspoons salt
1/4 cup apple cider vinegar
1 lemons, juiced
6 (4 inch) sprigs fresh rosemary

Steps:

  • Prepare your jam jars and have your canner ready. Place the lids in a small pot and bring to a very low simmer. Combine all of the ingredients except the rosemary in a large stockpot and bring to a boil. I have a large Lagostino pot that is perfect for making this jam. Lower the heat until the jam is simmering. Stir often for about 1 hour and then add the rosemary sprigs and continue simmering for about 2 hour more or until the jam is the desired consistency. It should be thick and shiny, looking like jam. Remove the rosemary stems. It is important to keep this jam at a low simmer, and stir often. Do not let it burn. It takes time, be patient! While the jam is hot, fill the jars, wipe the rims and place the lids on the jars. Tighten the caps and place the jars in the canner, making sure the water covers the jars by 1". Cover and process for 15 minutes. I have a T-Fal Pressure Cooker and Canner. This time I just used it with a typical water bath, and didn't use the pressure cooker to can this jam. Carefully remove the jars and cool. Make sure to tighten the screw lids. Test and make sure all jars are sealed. Sealed jars can be stored in a cool dark pantry for up to a year. Unsealed jars should be refrigerated and used quickly.

TOMATO JAM



Tomato Jam image

This jam is the filling for the Rosemary Cookies with Tomato Jam . I often serve a small pot of it to accompany a sumptuous platter of perfectly ripened cheeses, one of my favorite desserts of all.

Provided by David Lebovitz

Categories     Condiment/Spread     Tomato     Vegetable     Dessert     Vegetarian     Wheat/Gluten-Free     Summer     Chill     Vegan     Simmer     Fat Free     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 2 cups (600 g)

Number Of Ingredients 5

2 1/4 pounds (1 kg) ripe tomatoes (about 5 large)
2 1/4 cups (450 g) sugar
2 or 3 grinds of black pepper
Big pinch of salt
1 teaspoon freshly squeezed lemon juice

Steps:

  • Bring a large saucepan of water to a boil. Using a paring knife, cut out the stem end of each tomato, then slice a shallow X in the bottom.
  • Plunge the tomatoes into the boiling water until their skins loosen, about 30 seconds. Remove them with a slotted spoon and let cool. When cool enough to handle, slip off their skins. Discard the water, but save the saucepan for cooking the jam.
  • Halve the tomatoes at their equator and gently squeeze out the seeds and juice. Cut the tomatoes into 1/2-inch (1.5-cm) pieces.
  • Return the tomatoes to the saucepan and stir in the sugar, pepper, and salt. Cook over medium heat, stirring frequently to ensure that the mixture is cooking evenly, until most of the liquid has cooked off. If foam occasionally rises to the top, skim it off with a large spoon. Remove from the heat and stir in the lemon juice.
  • Ladle the jam into clean jars. Cover tightly, let cool, and refrigerate.
  • Storage:
  • The jam will keep for at least 6 months in the refrigerator.

ROSEMARY COOKIES WITH TOMATO JAM



Rosemary Cookies with Tomato Jam image

Provided by David Lebovitz

Categories     Cookies     Herb     Dessert     Bake     Picnic     Vegetarian     Rosemary     Summer     Party     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 24 cookies

Number Of Ingredients 8

2 cups (280 g) all-purpose flour
1/4 cup (40 g) stone-ground yellow cornmeal or polenta
1/2 teaspoon salt
1 cup (8 ounces/225 g) unsalted butter, at room temperature
10 tablespoons (135 g) sugar
2 large egg yolks
1 1/2 tablespoons finely chopped fresh rosemary leaves
Tomato Jam

Steps:

  • In a small bowl, whisk together the flour, cornmeal, and salt.
  • In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter and sugar on medium speed just until smooth. Mix in the egg yolks, then the rosemary. Add the flour mixture and mix until the dough is smooth and holds together.
  • On a lightly floured work surface, divide the dough in half. Shape each half into a log about 6 inches (15 cm) long and 1 3/4 inches (4 cm) in diameter. Wrap the logs in plastic wrap and refrigerate until chilled and firm, at least 1 hour.
  • Position racks in the upper and lower thirds of the oven; preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper or silicone baking mats.
  • Slice the logs into disks 1/4 inch (6 mm) inch thick and place the disks about 1/2 inch (1.5 cm) apart on the prepared baking sheets.
  • Bake, rotating the baking sheets midway through baking, until the edges of the cookies are lightly browned, about 12 minutes. Let cool completely.
  • Spread a scant 1 1/2 teaspoons of the jam on the underside of half of the cookies. Top the jam with a second cookie, bottom side down, to make sandwiches.
  • Storage:
  • The dough can be frozen for up to 1 month. Once filled, the cookies can be stored in an airtight container for up to 3 days.

More about "tomato rosemary jam recipe 435"

HOMEMADE TOMATO JAM - COTTAGE AT THE CROSSROADS
Jun 19, 2018 Put all of the ingredients into a non-reactive stainless steel pot and bring to a boil. Stir and let cook for 2-3 minutes. Reduce heat to low and …
From cottageatthecrossroads.com
Cuisine American
Total Time 10 mins
Category Canning or Food Preservation
Calories 700 per serving
  • Reduce heat to low and simmer for 2 to 2 1/2 hours, stirring frequently, until the mixture has thickened to a jammy texture.


NO-PEEL TOMATO JAM (FOR CANNING!) - HEARTBEET KITCHEN
Sep 4, 2023 Boil for 10 minutes, then turn off heat and allow jars to rest in hot water. When the jam has cooked down sufficiently, remove from heat and fill your hot jars, leaving 1/4 inch of …
From heartbeetkitchen.com
5/5 (14)
Category Canning & Preserving


DAVID LEBOVITZ'S ROSEMARY COOKIES WITH TOMATO JAM
Dec 29, 2010 Thoroughly beat in the egg yolks, then the rosemary. Add the flour mixture and stir with a large spoon until the dough is smooth and holds together. On a lightly oiled sheet of …
From kitchenlane.com


CHERRY TOMATO JAM - SPRINKLE BAKES
Gently pat dry with a soft tea towel. Place the tomatoes, sugar, lemon juice, and water in a large stock pot. Place over medium heat and stir until tomatoes are coated with sugar. Cook until the sugar is dissolved, mashing the tomatoes …
From sprinklebakes.com


MY EASY TOMATO JAM RECIPE - THIS FARMHOUSE WIFE
Sep 29, 2021 Directions. In a heavy sauce pan or roaster pan, combine tomatoes, sugar, spices and vinegar. Bring to a boil, stirring often to avoid burning. Boil on med/low heat for about 3 …
From thisfarmhousewife.com


ROSEMARY TOMATO JAM | STEPHANIE - COPY ME THAT
Rosemary Tomato Jam. delish.com Stephanie. loading... X. Ingredients. 1 Tbsp. extra-virgin olive oil ... Never lose a recipe again, not even if the original website goes away! Use the Copy Me …
From copymethat.com


SWEET AND SPICY SUMMER TOMATO JAM WITH ROSEMARY
Jul 7, 2022 Step 1. Add all the ingredients into a medium-sized pot - stir everything together. Bring the pot’s contents to a boil over medium-high heat. After cooking for several minutes, begin breaking the tomatoes up with a large …
From fantasycookery.com


SLOW ROASTED TOMATO JAM - A HINT OF ROSEMARY
Aug 17, 2024 Layer half the tomatoes, overlapping the slices, in the pan over the sugar. Sprinkle with 1/3 cup sugar, and top with the lemon zest, lemon juice, cinnamon stick, fennel seeds, and chiles. Top with the remaining tomatoes, …
From ahintofrosemary.com


BEST TOMATO JAM RECIPE - HOW TO MAKE TOMATO JAM
Jul 19, 2022 Step 1 In a medium sauce pan over medium heat, heat oil. Add garlic and cayenne and cook until fragrant, 1 minute. Step 2 Add cherry tomatoes, 1/4 cup cold water, vinegar, honey, and rosemary ...
From delish.com


SMOKED ROSEMARY HEIRLOOM TOMATO JAM - CHEF DR. MIKE
When ready to make the jam, heat the olive oil in a medium stockpot or Dutch oven over medium heat. Add the onions, reduce the heat to low and cook stirring occasionally until the onions are …
From chefdrmike.com


SWEET AND SAVORY TOMATO JAM - A CANADIAN FOODIE
Oct 6, 2013 Instructions. Put all ingredients in a 2-quart pot and bring to a gentle boil; reduce heat to a simmer. Cook until thickened and jam-like (about 12 hours), stirring regularly to avoid any bottom pot stickage. Transfer to sterilized glass …
From acanadianfoodie.com


HOMEMADE CHERRY TOMATO JAM - THE FULL HELPING
Aug 25, 2016 Red Curry Cherry Tomato Jam Use apple unseasoned rice vinegar in place of champagne. Swap the thyme or rosemary for 1 ½ tablespoons red curry paste, 2 teaspoons finely minced or grated ginger, and …
From thefullhelping.com


TOMATO JAM RECIPE: A SIMPLE GUIDE TO A FLAVORFUL …
Oct 23, 2024 Serve tomato jam alongside crackers or bread for a simple yet elegant appetizer. Drizzle some olive oil and add fresh herbs to enhance the presentation and taste. Dessert Creations. Surprisingly, tomato jam can find a …
From tomatoinsight.com


INSTANT POT TOMATO JAM RECIPE - TWOSLEEVERS
Jun 29, 2023 Add the Remaining Ingredients - Stir in the sugar, lemon juice, grated ginger, red pepper flakes, cumin, and salt. Mix well to combine all the ingredients. Pressure Cook - Secure the lid on your Instant Pot and set it to …
From twosleevers.com


TOMATO JAM WITH LEMON, ROSEMARY AND CHILE FLAKE
Aug 9, 2016 In a food processor, combine sugar, lemon zest and rosemary. Pulse about 30 seconds until sugar is fragrant and moist. Add tomatoes, 3 tablespoons lemon juice, the salt, chile flakes and black pepper.
From jsonline.com


SAVORY TOMATO JAM - HOMEMADE & YUMMY
Sep 6, 2022 Add chopped tomatoes and bring to a boil. Add all of the seasonings and mix well. 2 tablespoons balsamic vinegar, 1 tablespoon fresh rosemary, 1 teaspoon fresh thyme, ½ teaspoon smoked sea salt, ¼ teaspoon …
From homemadeandyummy.com


ROSEMARY TOMATO JAM RECIPE | EDIBLE MARIN & WINE …
Sep 1, 2012 Instructions. Have your clean, sterilized jars and lids ready. Fill your boiling water bath 1⁄2 full and place on the stove over low heat. Combine all of the ingredients except the rosemary in a heavy-bottom pot and bring to a boil. …
From ediblemarinandwinecountry.ediblecommunities.com


Related Search