Val's green tomato jam

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Yorkie

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Val's green tomato jam
« on: September 21, 2010, 21:05 »
Right, I have the jam happily simmering away on the hob.

The tomato and cooking apple chunks look quite big (I did follow the instructions); should I blitz it or just make jam with big bits in, do you think?
I try to take one day at a time, but sometimes several days all attack me at once...

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mumofstig

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Re: Val's green tomato jam
« Reply #1 on: September 21, 2010, 21:12 »
I would think that they will cook down to mushy bits anyway.
Good luck  ;)

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Yorkie

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Re: Val's green tomato jam
« Reply #2 on: September 21, 2010, 21:22 »
Ta  :D

(Though at the rate it's not thickening at present, I'll still be up in 2 hours' time!)

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MoreWhisky

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Re: Val's green tomato jam
« Reply #3 on: September 21, 2010, 22:21 »
I know how you feel Yorkie  :D

I always start my chutney,jam and oven drying tomatos off to late to ::)

I'm very important. I have many leather-bound books and my apartment smells of rich mahogany.

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Yorkie

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Re: Val's green tomato jam
« Reply #4 on: September 21, 2010, 22:29 »
Well I am going to have to turn in soon - the jam's been simmering for well over 1 1/2 hours and still isn't approaching being 'thick'.

Do you think it would do any harm to it if I switched it off now, covered it with a tea towel to stop anything falling into it (I have wasps in my kitchen ... ) and re-started it tomorrow when I get in from work?

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Paul Plots

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Re: Val's green tomato jam
« Reply #5 on: September 22, 2010, 01:11 »
Personally I think it'll be fine - but what do I know  ::)
    That's what I'd do anyway.  ;)
Never keep your wish-bone where your back-bone ought to be.

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joyfull

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Re: Val's green tomato jam
« Reply #6 on: September 22, 2010, 05:14 »
has it set overnight?
Staffies are softer than you think.

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Paul Plots

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Re: Val's green tomato jam
« Reply #7 on: September 22, 2010, 08:58 »
has it set overnight?

No good asking me.... I can't see from here  ::)  :lol:

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Yorkie

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Re: Val's green tomato jam
« Reply #8 on: September 22, 2010, 21:27 »
has it set overnight?

It was thickish.  Boiled it up and bunged it in jars which I sterilised.  It will have to do.  It was very sweet though  :ohmy: :D

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Spana

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Re: Val's green tomato jam
« Reply #9 on: September 22, 2010, 21:33 »
Is it really jam, like you think of as jam or more like chutney.  How do you eat it, with cheese or scones and cream :)

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RsT

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Re: Val's green tomato jam
« Reply #10 on: September 22, 2010, 21:43 »
I made some from the recipe on the site (dont know if its the same as the book) and iits great! Most definitely not a chutney.
If anything has an almost marmalade tang! Certainly goes great with my morning toast and have earmarked the recipe for next year.

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Spana

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Re: Val's green tomato jam
« Reply #11 on: September 22, 2010, 21:49 »
Right, I'm off to have a look :) Thanks

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Yorkie

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Re: Val's green tomato jam
« Reply #12 on: September 22, 2010, 21:51 »
Well with the amount of sugar in it, and the apples, it's definitely a sweet thing - no vinegar so not like chutney in that regard.  The tomato is really chunky and the apple didn't disintegrate, so it's not a smooth jam.

However, apple and cheese is a northern combination so it could be a good thing to try!

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Paul Plots

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Re: Val's green tomato jam
« Reply #13 on: September 24, 2010, 00:10 »
However, apple and cheese is a northern combination so it could be a good thing to try!

Are you sure?  ???

As a kid I loved apple and cheese, cake and cheese... strawberry jam and cheese...still do.
Born Clapham Common (not in it) & lived in Crystal Palace before sinking south.  ;)

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Spana

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Re: Val's green tomato jam
« Reply #14 on: September 24, 2010, 10:14 »
Born Clapham Common (not in it) & lived in Crystal Palace before sinking south.  ;)

 :lol:

Born Finsbury Park within hearing distance of the old Arsenal stadium :D

Sorry :blush: :D


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