INGREDIENTS
Tomato Jam:
6 -7 large ripe tomatoes, peeled, seeded and finely chopped
¼ cup lemon juice
3 cups sugar, divided
2 Tbsp powdered fruit pectin
Indian Curry:
1 Tbsp curry powder
¾ tsp cinnamon
¾ tsp ginger
½ tsp cardamom
½ tsp garam masala
Moroccan Curry:
½ tsp of each:
saffron, cinnamon, cumin, turmeric, chili powder
Cayenne to taste
METHOD
1. Tomatoes in pan, bring to boil and simmer for 10 minutes. Add Lemon juice.
2. In small bowl, add pectin and ¼ cup sugar to the tomatoes, bring back to a simmer and slowly add remaining sugar. Cook for an additional 1-2 minutes and add Curry seasoning as Jam thickens.
3. Process in pint canning jars in water bath for 5 minutes.
Recipe provided by Gayle Greenley, Owner, Loaves and Fishes Catering Company, Atlanta, GA as presented at the 2014 Art of Catering Food in Atlanta, GA.
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