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Spice Tomato-Bourbon Jam

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Joined: Jan 11, 2007

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Posted to Thread #7777 at 3:47 am on Sep 2, 2007

My friend Hope is a cooking school instructor. This is a recipe from one of her classes.

Spicy Tomato Jam
Source: Hope Sandler
Serving: Yields: 3 1/2 cups

1 cup cider vinegar
3/4 cup sugar
1/2 cup bourbon
3 pounds ripe plum tomatoes
1 teaspoon whole black peppercorns
8 whole allspice berries
8 whole cloves
1 teaspoon dried red-pepper flakes
1/2 teaspoon mustard seeds
1/2 teaspoon ground cumin



1. In a large bowl, combine vinegar, sugar, and bourbon. Stir to dissolve sugar. Set aside.

2. In a 5-quart nonreactive saucepan, bring 3 quarts of water to boil over high heat. Carefully drop tomatoes into boiling water and cook until skins of tomatoes start to split -- 1 to 2 minutes. With slotted spoon, remove tomatoes and plunge into ice water. Let tomatoes cool to the touch. Peel off tomato skins and discard. Coarsely chop tomatoes; set aside.

3. Meanwhile, in the center of a small square of cheesecloth, combine peppercorns, allspice berries, cloves, red-pepper flakes, and mustard seeds. Using a piece of kitchen string, cheesecloth to make a spice bag.

4. In a 5-quart saucepan, combine tomatoes, vinegar mixture, the spice bag, and cumin. Bring mixture to a boil over high heat. Reduce heat to medium and cook 35 to 40 minutes, stirring occasionally, until liquid has evaporated. Remove from heat and let cool for 20 minutes.

5. Discard spice bag and divide tomato jam among gift jars or transfer to a container with tight-fitting lid. Refrigerate until ready to use. The tomato jam will keep for 1 month, refrigerated.


You can't do anything about the length of your life, but you can do
something about its depth. - M


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