The Accidental Smallholder Forum
Food & crafts => Recipes => Topic started by: cloddopper on September 30, 2018, 01:45:57 am
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We cleared the greenhouse a few weeks ago & had loads of green toms. So we set them out on the kitchen window cills to ripen . When ripe we decided to try & make tomato jelly , it's similar to a mint jelly but obviously using a tomato recipe.
Everything was going well, but we couldn't get it to the right stickness point till suddenly it changed to a much darker colour .
That seemed to work it dribbled across the wooden spoon onto a cold plate and set with a skin forming if I dragged a dry finger across the run.
So I duly filled & sealed 8 small 160 ml Weck preserving jars with it leaving a half filled jar for immediate use .
Come the next morning I could barely push a teaspoon into the " Jelly " .
Much desparate recipe book reading I realised we over boiled it , so had the idea of melting ths jelly out the jars using a pan of almost boiling water as the heat source & putting it in a big pan , adding 50 ml of water , heat it do a test , put a sample in the fridgethis time and see how it looks when it has fully cooled.
Good news is that it set like a firm marmalade , took it out the fridge, stood I on the worktop & as it warmed to room temperature it turned to a runny syrup.
Do any of you know if I were to add say 1/4 bottle of pectin to the pan of liquid tomato jelly , stir it in & bring to the boil for a few minutes if that might jellify the jam or is it a lost cause ?
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I think I would use it as a 'slicing condiment' and make out you intended it to be like that! Stop trying rescue operations while you're ahead ;D
Having made a total hash of strawberry jam this year by using too much sugar, I sympathise totally with your tomato jelly. I turned my strawberry disaster into a flavoursome syrup to pour over icecream :yum:
You can use green tomatoes for frying, just like red ones, and they will freeze sliced.
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Well , my lass took over added more of the pectin out thebottle to show we hve used almost 1/2 a bottle ,chUcked and egg cup of water in it as well & re-melted it this morning.
I had to take over as Alison had to go out , stirred & rapidly boiled it up for 20 sec to ensure everything is fully infused and turned off the heat. I then put a dessert spoon of the jelly into a small ramekin dish & put it in the fridge . On checking it a few min ago it's more like a soft marmalade, so it looks like it's worked . Next stage is to let it comeback to room temp & see what it is like runny water or a soft jam .
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Please tell us :roflanim:
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Back on to the gas ring for another four minutes boil up .my friends .
It is almost there after three more re-heats .. It goes solid in the fridge but it stays or returns to being runny out of it .
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Yipeeee! Jammy ***ger that I am . the jelly jam has turned out well . I eventually boiled off 135 grams of moisture after four short rapid boils without burning or caramelizing the sugar .
I've now got seven 160 ml Weck preserving jars of it sealed up & cooling, ready for putting in the store cupboard once it's cold.
It's looking good for white meats & fowl though if it is going down realy well I'll give it test run on an inch thinck pinkish lamb steak & perhaps even any cold meat .
Best thing is this jely jam can be made any time of the year if there friut & veg wholsaler has trays of tomatoes in stock .
I'm about to go out to harvest the remaining toms & black grapes from our garden as there was a very light air frost last night.