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So I made a batch of tomato jam today. I used the Bittman recipe, basically: http://www.thegardenofeating.org/2011/09/tomato-jam.html has it in reasonable form. Or my version, which looked like 3L of chopped tomatoes, 5 cups sugar, 2.5" cubed fresh ginger, 5 chopped jalapenos, 1/4 tsp cloves, 1.5tsp cinnamon, 1tsp salt, maybe 1/3 - 1/2 cup lime juice. Boil till it gets glossy and starts to thicken (1-2 hrs?). Put in 250ml jars, can for ten mins.
It was a fascinating experience. The stuff smelled amazing, but I'm not sure how I feel about the sweet/savory experience. I made it for potlucks etc, and the recipe gave me 10 jars, so we'll see what happens to it. I might even open a jar for myself.
In other news, I wonder if I can turn this fridge pickle recipe into a canned one? I know I might lose a little bit of crunch....
Vietnamese carrot and diakon pickles: http://www.myownlabels.com/blog/daikon-carrot-pickles/
It was a fascinating experience. The stuff smelled amazing, but I'm not sure how I feel about the sweet/savory experience. I made it for potlucks etc, and the recipe gave me 10 jars, so we'll see what happens to it. I might even open a jar for myself.
In other news, I wonder if I can turn this fridge pickle recipe into a canned one? I know I might lose a little bit of crunch....
Vietnamese carrot and diakon pickles: http://www.myownlabels.com/blog/daikon-carrot-pickles/
