Sly Bald Guys Forum
Confidence and Success => Fitness/Diet => Topic started by: Slynito on September 13, 2012, 01:55:07 PM
-
Roasted Plum Tomato Jam
ingredients:
2 pounds plum tomatoes (cut in half)
3 garlic cloves (sliced thinly)
2 tablespoons extra virgin olive oil
2 teaspoons sugar
2 teaspoons balsamic vinegar
1 sprig fresh thyme
1 sprig rosemary
Kosher salt and freshly ground black pepper to taste
Instructions:
Preheat oven to 300 degrees F.
In a large bowl, toss the tomato halves with all the ingredients. Put tomatoes on sheet pan, cut side up.
Roast tomatoes for 2 hours, or until they are shriveled and slightly brown. Let cool until cool enough to handle. Remove skins. Place tomatoes in a stainless steel, or ceramic pot, and mash.Then cook on low heat until the mixture reduces to a jam-like consistency. This step may be done up to one week ahead.
-
Sounds good!
-
It is good on a sandwich when you want a tomato flavor added. It looks easy to make and I'm going to try to make it when I have spare time.
-
Sounds good! I'll have to give it a try.
-
I had you in mind when I posted and was hoping that you would whip it up, Chef SlyBear.
$@y
-
I'll have some cooking time available next week, I think. This sounds very yummy.
-
YR*(k
-
I'll have some cooking time available next week, I think. This sounds very yummy.
Hey Bear; I threw it together this morning and it ain't to bad. I used fresh herbs 'n' garlic, hit it with more sugar and a big shot of Red Rooster. Not the worst thing I ever cooked, pretty good. Now what can I put it on, hummmm?
???
-
Sandwiches seems a natural. Would have to taste it to think of other uses. Dressing pasta (I don't like a lot of gloppy sauce), for example, if it's not too sweet. As a bruschetta topping, perhaps?
Or, if it's yummy enough, just eat it out of the jar!
-
My thoughts when I saw this was, perfect for a boiled beef brisket, like that served at Tujague's Restaurant.
-
Looks like it would be good over some warm brie cheese and a either toasted french bread or toasted sourdough bread.
-
Thanx y'all... some excellent suggestions. How about a breakfast burrito? Just had one and it was even better with the 'Mater Jam.
I love sweet and hot!
O:O
-
Going to be doing some canning this weekend and next few with the veggies from my garden, BREAD AND BUTTER PICKLES.SWEET & HOT PEPPER RELISH,SPICY PICKLED GREEN BEANS,BEETS,SALSA,MY OWN HOT SAUCE,and on and on,Its something I always wanted to try but never got around to it but since I went Vegetarian back in January my Vegan sister is going to show me the way.So I will be sure to throw your recipe in the mix.Thanks Slynito.
-
Home canning is a great skill to have. Nothing beats jams and jellies that you make yourself.
One of my specialities is my Nuclear Napalm hot pepper jelly that I make from chiles I grow on the back patio.
(https://dl.dropbox.com/u/2524225/photos/food/jam2010/IMG_7970.jpg)
justtom, I'd be very interested in some of your recipes if you're inclined to share!
-
Man, that is some beautiful jelly...Nuclear Napalm the has an ominous sound. The Tomato Jam won't be clear like jelly, it's a little different. Good luck!
-
Man, that is some beautiful jelly...
Thanks! The beauty is seductive... >:D
Nuclear Napalm the has an ominous sound.
It is appropriately named. It's certainly not for the faint of heart... (https://www.slybaldguys.com/smf/proxy.php?request=http%3A%2F%2Ft3.gstatic.com%2Fimages%3Fq%3Dtbn%3AANd9GcQpUekWhtCyZjI91mpFLK3vDjN1st9s_muyZvbNDpnvsYetlmG5&hash=aa9ad90e7dfca8c879ced07c3453b364018e5364)
-
By the way, a more benign Jam recipe of mine, with just a nice after-burn is posted here: Bear's Pineapple Mango Habanero Jam (http://www.food.com/recipe/bears-pineapple-mango-habanero-jam-398854)
-
Man, that is some beautiful jelly...
Thanks! The beauty is seductive... >:D
Nuclear Napalm the has an ominous sound.
It is appropriately named. It's certainly not for the faint of heart... (https://www.slybaldguys.com/smf/proxy.php?request=http%3A%2F%2Ft3.gstatic.com%2Fimages%3Fq%3Dtbn%3AANd9GcQpUekWhtCyZjI91mpFLK3vDjN1st9s_muyZvbNDpnvsYetlmG5&hash=aa9ad90e7dfca8c879ced07c3453b364018e5364)
Oh sheet!!!! Call 911! p0@^
-
justtom, I'd be very interested in some of your recipes if you're inclined to share!
SlyBear I have no canning recipes as of yet,this will be my first time doing it. The ones we use will be my sisters and ones I had found of line I hope all goes well and its something I enjoy then I will start to concoct and tweek up her recipes.Your jam sure sound good.
-
justtom, I'd be very interested in some of your recipes if you're inclined to share!
SlyBear I have no canning recipes as of yet,this will be my first time doing it. The ones we use will be my sisters and ones I had found of line I hope all goes well and its something I enjoy then I will start to concoct and tweek up her recipes.Your jam sure sound good.
Hummm, there something wrong with this thread. The Sly Bear, is the chef of this bunch...he has the delicious recipes. )-m
-
Here's a jam that you might want to try. It's easy as pie and once you try it, you'll never want store-bnought jam again.
(You can use blueberries in place of cherries -- both are really good.)
BEAR'S SPICED CHERRY JAM
32 oz frozen cherries
4 T pectin
4 star anise pods, finely ground
10 to 20 grinds fresh nutmeg
2 T lemon juice
3 1/2 oz cider vinegar
2/3 c water
4 c sugar
1. Put fruit in saucepan over medium-low heat. Sprinkle with pectin, star anise, nutmeg, lemon juice and vinegar.
2. Once liquid starts to gather in bottom of pan, increase the heat to high and bring to a boil.
3. Lower heat slightly and boil gently for 5 minutes occasionally mashing mixture.
4. Mash in sugar, add the water and return to a boil until gel stage is reached.
5. Process in hot water bath for 5 minutes.
If you don't want to do the canning part, just keep the jam in the fridge, but use it up in a month or two.
This is a variation of an Alton Brown recipe that improves (I think) on the original.
-
Oh sheet!!!! Call 911! p0@^
Here's a picture of the chile mash that went into the jam.
(https://dl.dropbox.com/u/2524225/photos/food/chile%20jelly/IMG_9143.jpg)
Yes, I wear gloves when handling it! :XX
-
The Sly Bear, is the chef of this bunch...
Naw, I'm not a formally trained chef -- just an enthusiastic home cook.
Although my first partner (of 12 years) was a chef and I learned a lot from him.
-
The Sly Bear, is the chef of this bunch...
Naw, I'm not a formally trained chef -- just an enthusiastic home cook.
Although my first partner (of 12 years) was a chef and I learned a lot from him.
That napalm jelly looks OUT OF THIS WORLD. How much to ship some? :)
-
I ought to start selling it mail order! >:D
-
Um...yes!
I ought to start selling it mail order! >:D
-
Don't be so modest, Chef. Your chili mash looks like something I saw down on Avery Island. Have you been there?
8)
-
No, never been to Avery. Been a hot sauce fan since pretty much birth, including Tabasco.
Could you imagine working with that stuff every day? :o
By the way, here's a sample of some of the patio chiles that end up in the jelly. These were picked yesterday. I have two ziplock bags in the freezer full of chiles like these (and more).
(https://dl.dropbox.com/u/2524225/photos/chiles2012/IMG_0299.jpg)
-
No, never been to Avery. Been a hot sauce fan since pretty much birth, including Tabasco.
Could you imagine working with that stuff every day? :o
By the way, here's a sample of some of the patio chiles that end up in the jelly. These were picked yesterday. I have two ziplock bags in the freezer full of chiles like these (and more).
(https://dl.dropbox.com/u/2524225/photos/chiles2012/IMG_0299.jpg)
That is impressive! And just from patio pot? Avery Is. (just up the road from Sir Sly Harry Bayou) is beautiful in the spring when the Azaleas are in bloom. It's very interesting to see the process. They showed how they always have peppers to make sauce...they are multinational and grow/buy peppers from all over the world. Recommend a visit...
-
Well, patio pots. Here are three of the eight:
(https://dl.dropbox.com/u/2524225/photos/chiles2011/IMG_8870.jpg)
-
No, never been to Avery. Been a hot sauce fan since pretty much birth, including Tabasco.
Could you imagine working with that stuff every day? :o
By the way, here's a sample of some of the patio chiles that end up in the jelly. These were picked yesterday. I have two ziplock bags in the freezer full of chiles like these (and more).
(https://dl.dropbox.com/u/2524225/photos/chiles2012/IMG_0299.jpg)
Rub it in why don't you! I kinda need this pepper jelly...
-
Want the recipe? It's not hard at all. If you can get hot chiles at your market, everything else you need is easy to find.
But don't forget the nitrile protective gloves. I'm not kidding!
-
I definitely know what you mean when it comes to the gloves! I grew some red savina habaneros on my deck and made hot sauce from them... That was something... Especially when I forgot to wash my hands before going to the loo... Enough said. I packaged some up jokingly under the name 'satan's scrotum' and shared it around last Christmas.
-
Want the recipe? It's not hard at all. If you can get hot chiles at your market, everything else you need is easy to find.
But don't forget the nitrile protective gloves. I'm not kidding!
I would LOVE it if you would be so kind to share it.
I'm pretty good in the kitchen, so I hope I can do it!
Just let me know what kind of chiles to get, I have a good place to buy them, actually.
-
Here it is. You can use any hot chiles that you can find in the market. I use a mix of chile types, but it can also be made with a smaller variety.
BEAR'S NUCLEAR NAPALM CHILE JELLY
12 oz red bell pepper flesh (about 2 large bell peppers)
12 oz hot red chiles, stemmed
1/2 c fresh lime juice (about 4 limes)
1 1/2 c cider vinegar
4 c sugar
3 oz liquid pectin
1 T no-sugar powdered pectin
1. Sterilize jars for 10 minutes in a boiling water bath.
2. Put half the chile flesh in blender or food processor with the lime juice and blend to a mash. Pour into bowl.
3 Put the other half of chile flesh in the blender with 1/2 c cider vinegar. Process into a mash. Add to first batch.
4. Put on protective gloves! I'm not kidding! Place the mash into a jelly bag (or four or so layers of cheesecloth) and squeeze out all the liquid. Reserve all liquid and discard the spent solids. Get rid of the gloves before touching anything! I mean anything! Should yield about 3 c of liquid.
5. Add enough cider vinegar (about 1 c) to make 4 c liquid and place into stock pot.
6. Bring to a simmer and add sugar, stirring to dissolve.
7. Once the sugar is dissolved, add pectins and stir well.
8. Boil until jelling stage is reached (cold-plate or cold-spoon testing method recommended).
9. Ladle hot mixture into sterilized jars and affix tops and bands.
10. Process the jars for 10 minutes in a boiling water bath.
NOTES
Mix the peppers and chiles based upon how hot you want the jelly. The 50/50 balance suggested about is pretty hot! Use a higher ratio of hot chiles to bell peppers on your own responsibility.
-
Sly Bear, do you have the "Scoville Units value of Nuclear Napalm?
:*))
-
LOL. I have no way of measuring it -- and each batch is different -- but I'm pretty sure it ranks pretty high!
-
Wow! Thank you for that recipe! very excited to make it.
Where do you find pectin?
-
You're welcome.
Most grocery stores will carry pectin. Look for canning supplies.