Tomato Jam and Quinoa Bread

by Michelle on September 13, 2010

A few years ago I was looking for a Ketchup recipe that I could can. I wanted something that I could use in Meatloaf or maybe add a TBL or so to Chili, soup and as a condiment for my Homemade Potato Chips. But unfortunately, although I found scads of Ketchup recipes none were safe for canning. But then last year, I ran across a copy of “Old Farm Journal Canning Book”, now out-of-print, and it had a recipe for Tomato Jam which sounded just like what I was looking for!! But our 2009 Tomato crop was horrible so before I could make it, we were out of tomatoes and I was done canning for the season.

But the Tomato Jam was worth the wait and I gave it a taste test on some freshly baked Quinoa Bread! The Jam is sweet and thick and perfect for what I need! Wish I could find my Great Grama’s Chili Sauce Recipe. That’s what I would really like, but Grama did not write down her recipes. My Mom said she tried to write it down as Grama worked, but Grama’s directions were a “pinch of this” and a “scoop of that” and too hard to follow.

Although my tomatoes were not that watery, but this recipe took forever to cook down. I started it in my Slow Cooker where it simmered for about four hours. Then I put it on the stove and simmered it again for three hours, but it still was not thick enough. So I let it cool down and put it in the refrigerator over night. The next day I put it in a clean, heavy-bottomed pan and started it boiling again. Three hours later it was finally thick enough to can. Geesh….I did not think it was ever going to cook down!

Tomato Jam
Recipe adapted from “Old Farm Journal Canning Book”

5 qts. of ripe tomatoes, chopped fine
3 med. onions, chopped fine
1 pint apple cider vinegar
3 c. brown sugar
2 c.white sugar
1 tsp. cinnamon (make sure it’s fresh)
1 tsp. cloves
1 tsp. allspice
1 T. salt

1. Combine the chopped tomatoes and onions and set aside. (If the tomatoes are watery, use a few more and drain some of the liquid.)

2. Combine vinegar, sugars, spices, and salt in a large saucepan and bring to a boil.

3. Add tomato mix and turn down heat. Simmer until the mixture is thick (like apple butter), OR heat in a 350 degree oven or use your Slow Cooker. Either way, stir frequently to prevent scorching and/or a crust forming on the top. Making sure that Tomato Jam is boiling before ladling into the sterilized jars.

4. When the consistency suits you, ladle the hot mixture into hot sterilized jars, pints or 1/2 pints, and process in a Boiling Water Bath (BWB) 15 minutes.

This week for HBinFive I made some Quinoa Bread Baguettes for Crostini for snacks during tonight Monday Night Football. The Quinoa Bread was wonderful, very easy dough to work with and made perfect baguettes.

AllRightsReserved@BigBlackDog

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Comments

  • Pattie and Allie September 13, 2010 at 5:43 am

    Michelle!!! Thank you, thank you!!!! Oh my gosh! MANY years ago when I grew up in New York’s Hudson Valley, I learned to nake a sweet-ish “catsup” (what she called it) from a neighboring farmer’s wife- I LOVED it and over many moves lost the recipe. This is it!!!! I’m sure of it. I’ll be buying tomatos this week for sure!
    xoxo Pattie

  • Judy September 13, 2010 at 7:04 am

    Love the Tomato Jam. I too am looking for my Dad’s chili recipe. He thinks he may have it somewhere? LOL! Wonder if it’s like yours?

  • maria September 13, 2010 at 9:04 am

    I have never made tomato jam, but I want to. Looks great!

  • theUngourmet September 13, 2010 at 12:51 pm

    My grandmother used to make tomato jam but it wasn’t full of all of the goodies that this one has. It looks wonderful and so does your quinoa bread!

  • Tracy September 13, 2010 at 2:51 pm

    Looks gorgeous, and delicious! Yum!

  • Joanne September 13, 2010 at 7:27 pm

    I absolutely DETEST ketchup but I have to say, I’m pretty sure I would love this tomato jam. All of the ingredients look like they make up an all-star topping for that bread!

  • Mimi September 13, 2010 at 10:00 pm

    I’ve been wanting to make tomato jam, but I could not remember just where I saw the recipe. Thank for the help.
    mimi

  • Melanie September 14, 2010 at 8:56 am

    The tomato jam looks very good. I’ve never heard of tomato jam before. Wish I could try it. Must have been very, very good on hot fresh bread. Your quinoa loaves look very nice. What a great treat for Monday night football!

  • Jen @ How To: Simplify September 14, 2010 at 11:54 am

    Tomato jam?! I’ve never had it and I’m obsessed with tomatoes! I’ll have to give this one a try! Yum!

  • Cookin' Canuck September 14, 2010 at 10:39 pm

    What a fantastic way to use the season’s tomatoes! This would make a sandwich something really special.

  • kat September 15, 2010 at 2:06 pm

    Wow, this sounds so good

  • Judy M September 16, 2010 at 6:39 pm

    Looks just wonderful! I will have to catch up soon and make these.

  • Kayte October 3, 2010 at 4:11 pm

    That bread is drop dead gorgeous. I have decided that next summer is my summer to learn jams, jellies, preserves, etc. and this recipe is going right on the list. It looks just wonderful.

  • A simple Meatloaf with a Twist October 20, 2010 at 12:27 am

    […] fresh Rosemary, minced 2 Sprigs of Marjoram, minced 1/2 c. Bread Crumbs 1/2 c. Ketchup (I used my Tomato Jam) Salt and freshly ground Black Pepper to […]

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