|
| A few years ago Mark Bittman published a recipe for Savory Tomato Jam. I've made it several times and it is delicious, and I would like to be able to can it. My Ball Blue book has a recipe for tomato preserves, so I thought I'd try that using the seasonings of the Bittman recipe, but it sounds dissimilar enough that I'm not sure I can make it work. Does anyone here have an approves recipe for tomato jam or preserves that is jam like and good as a spread on sandwiches or with cheese and crackers, etc.? The Bittman recipe: 6 lbs tomatoes |
Follow-Up Postings:
|
| It is "probably" ok as far as ingredients go because of the lime juice. It is more than in the Ball recipe. The only issues I would question are 1) we don't know what the density of it is compared to the Ball recipe so the processing time might not be enough, and 2) the fresh ginger effect on the pH as it is much more than in the Ball recipe. What are the step directions on the Bittman recipe and what size jars would you be using? With no pectin (like the NCHFP recipe has) how thick will it be? Dave |
|
- Posted by mabeldingeldine z5 ME mid-coast (My Page) on Wed, Aug 21, 13 at 12:40
| Bittmans recipe did not call for canning, merely refrigerating or freezing. His directions called for cooking it to a jam-like consistency. Not too helpful! It was really tasty but my freezer and fridge space is limited. |
|
| "Jam-like consistency" with a low-acid mixture would normally require longer processing than the normal processing time for acid fruit jams. Time more along the line of that needed for say spaghetti sauce. Add to that the pH of all that ginger (5.6-5.9) - the other seasonings are no problem. So even if you increased the processing time the question remains if the 8T of lime juice, even if bottled rather than fresh is used as recommended, is enough to compensate for the low-acid and borderline low acid ingredients? There is just no way to know that for sure. The NCHFP recipe calls for 1/4 c lemon juice (4 T) so 8T is probably enough but that is still just a guess. It is going to be a do-at-your-own-risk thing and all I can tell you is what I would do if I liked tomato jam and was going to make it rather than just use the NCHFP recipe linked below. I'd reduce the ginger by half, use bottled lime juice rather than fresh to get the assured pH, can it in 1/2 pints and process for 25 min. in BWB. Why not wait and see if others here have better suggestions. Your choice. Dave |
Here is a link that might be useful: NCHFP Spiced Tomato Jam
|
- Posted by readinglady z8 OR (My Page) on Wed, Aug 21, 13 at 14:33
| If you placed the chopped ginger in a muslin bag or stainless bouquet garni ball and cooked it with the rest of the mixture then removed it when the flavor has reached the desired point, you'd have all the ginger essence without the low-acidity problem. You might also find you prefer the texture. Carol |
Please Note: Only registered members are able to post messages to this forum. If you are a member, please log in. If you aren't yet a member, join now!
Return to the Harvest Forum
Information about Posting
- You must be logged in to post a message. Once you are logged in, a posting window will appear at the bottom of the messages. If you are not a member, please register for an account.
- Please review our Rules of Play before posting.
- Posting is a two-step process. Once you have composed your message, you will be taken to the preview page. You will then have a chance to review your post, make changes and upload photos.
- After posting your message, you may need to refresh the forum page in order to see it.
- Before posting copyrighted material, please read about Copyright and Fair Use.
- We have a strict no-advertising policy!
- If you would like to practice posting or uploading photos, please visit our Test forum.
- If you need assistance, please Contact Us and we will be happy to help.
Learn more about in-text links on this page here
