Food recipes
Florencia's Dulce De Tomate - Argentine Tomato Jam
Florencia's Dulce De Tomate - Argentine Tomato Jam Ingredients: tomatoes, red, ripe, raw, year round average sugars, granulated water, bottled, generic Directions: Wash the tomatoes and bring a large pot of water to a...
Florencia's Dulce De Tomate - Argentine Tomato Jam
Ingredients:
tomatoes, red, ripe, raw, year round average
sugars, granulated
water, bottled, generic
Directions:
Wash the tomatoes and bring a large pot of water to a boil.
When the water is boiling, submerge the tomatoes for a few seconds to scald them and remove to a bowl of cold water to stop the tomaotes from cooking.
Peel them, cut in half and remove seeds.
Weigh them-for every 6 pounds of tomato pulp, you'll need 6 cups sugar and 2 cups water.
Put the water and sugar in a pot on the stove top.
Stir over medium heat until the sugar has dissolved in the water, making a syrup.
Bring the syrup to a boil, add the 6 lbs.
tomatoes, and cook for 15-20 minutes, lowering the heat to a simmer.
Be sure to watch the pot so that it doesn't boil over-it gets foamy!
The foam can be skimmed off the top.
After 20 minutes, turn the stove off and let the mixture sit for a few hours.
After a few hours, re-heat, stirring continuously with a wooden spoon, taking care that it doesn't stick or burn.
Bring it to a boil, then lower the heat and let cook for 1-2 hours, stirring periodically.
After this time, the tomatoes should have a shininess and transparent look.
Stir and taste for sugar, adding more if necessary for your taste.
Let cook a little bit and then put into jars or follow the canning procedure for your canning set according to manufacturer's instructions.
Ingredients:
tomatoes, red, ripe, raw, year round average
sugars, granulated
water, bottled, generic
Directions:
Wash the tomatoes and bring a large pot of water to a boil.
When the water is boiling, submerge the tomatoes for a few seconds to scald them and remove to a bowl of cold water to stop the tomaotes from cooking.
Peel them, cut in half and remove seeds.
Weigh them-for every 6 pounds of tomato pulp, you'll need 6 cups sugar and 2 cups water.
Put the water and sugar in a pot on the stove top.
Stir over medium heat until the sugar has dissolved in the water, making a syrup.
Bring the syrup to a boil, add the 6 lbs.
tomatoes, and cook for 15-20 minutes, lowering the heat to a simmer.
Be sure to watch the pot so that it doesn't boil over-it gets foamy!
The foam can be skimmed off the top.
After 20 minutes, turn the stove off and let the mixture sit for a few hours.
After a few hours, re-heat, stirring continuously with a wooden spoon, taking care that it doesn't stick or burn.
Bring it to a boil, then lower the heat and let cook for 1-2 hours, stirring periodically.
After this time, the tomatoes should have a shininess and transparent look.
Stir and taste for sugar, adding more if necessary for your taste.
Let cook a little bit and then put into jars or follow the canning procedure for your canning set according to manufacturer's instructions.