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Safe for BWB? Savory Tomato Jam

Posted by kckmartin 5 South central MT (My Page) on
Wed, Aug 31, 11 at 15:13


3 1/2 lbs tomatoes, coarsely chopped
1 small onion, diced
1/2 cup brown sugar
1 1/2 cups sugar
1 tsp salt
1/2 tsp coriander
1/4 tsp cumin
1/4 cup cider vinegar
Juice of 1 lemon
1/2 cup finely diced tart green apple

Put all ingredients in a 2-quart pot. Bring to a gentle boil, then reduce heat to a simmer. Cook until thickened and jam-like consistency, about 3 hours. Transfer to sterilized pint glass jars and store in refrigerator for up to two weeks, or use a hot-water canning bath for 15 minutes for long-term storage.

Follow-Up Postings:

RE: Safe for BWB? Savory Tomato Jam

While it is probably safe given the acidity, since there are several tested and approved recipes for Tomato Jam why not just used one of them rather than one from an unvalidated site? That way you have no safety concerns.

She has great cooking credentials but no canning or food science credentials listed and there is no indication as to whether her recipes have ever been tested for safe shelf storage.


Here is a link that might be useful: NCHFP - Spiced Tomato Jam

RE: Safe for BWB? Savory Tomato Jam

The only reason is that I like the taste. Jennie's recipe is far more savory with only 1/2 cup sugar versus NCHFP's 4 1/2 cups of sugar and the spices are a different flavor profile.

Suppose I can always freeze it!

RE: Safe for BWB? Savory Tomato Jam

You can take a safe-tested recipe and reduce the sugar and alter the dried spices any way you wish, so take what you like from this recipe and apply it to a savory tomato jam with the right proportions of tomatoes and acid.


RE: Safe for BWB? Savory Tomato Jam

Yep. Exactly what Carol said. Reduce the sugar - no problem. Make it brown instead of white - no problem. Dried spices - no problem. You can even used bottled lemon or lime juice instead of vinegar - no problem.

It is the ratio of low-acid foods to acid that poses problems.


RE: Safe for BWB? Savory Tomato Jam

Well that is great news as my freezer is already approaching capacity. Thanks Dave and Carol! It is such a relief to have the expertise on this forum.


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