1/2 tablespoons of jam on each slice. Distribute the
Caramelized Onion-Tomato Jam:
In a high-sided
Dab the scallops with the Tomato Jam and serve at once.
For the Sun-dried Tomato Jam: Place a medium saucepan over
For the tomato jam:
Combine the tomatoes, sugar,
Combine all the ingredients (except Clear Jel and cold water) in a large pot and bring to a boil.
Reduce the heat and simmer for 3 hours, stirring occasionally.
Using an immersion blender (or in batches in a regular blender), puree the mixture until relatively smooth.
Simmer for 15 minutes.
Meanwhile, whisk together the Clear Jel and cold water.
Stir into the jam mixture and cook, stirring constantly, until thickened.
Can 15 minutes in a waterbath.
Note: Plum Jam With Lime and Ginger (recipe#100440); Spicy Habanero Jelly (recipe#68981
aramelized.
Add the tomatoes, tomato puree, and fish sauce. Turn
ater to saucepan.
Add sweet potatoes to lemon water in
put back the meat. Mix tomato jam and wine together and pour
he corn with the sundried tomato butter (recipe below).
Note: I
cup Roasted Garlic and Sweet Onion Jam.
Sprinkle cranberries onto
or the baked sweet potato orzo, combine orzo, sweet potatoes, herb salt
utter.
Stir in the jam and heat until dissolved.
utch oven, along with the sweet onion rings. Toss to coat
/4 cup of the tomato sauce over each breast and
omatoes. For every 3kg of tomato flesh, you'll need 1
he softened cream cheese, Strawberry Jam and lemon zest. Fold in
br>Meanwhile, to make the tomato chili sauce, combine tomatoes, chili
1/2 of the COOLED tomato jam and marinate for 30 minutes