(from Preserving by Oded Schwartz.)
Yield about 4 pints, shelf life 1 year, heat processed.
A delightfully fresh breakfast jam.
4 large sweet oranges
2 lemons
2 lb. green tomatoes
3 cups water
4 cups granulated sugar
1-1/2 tbsp coriander seed, roughly crushed
Cut the oranges into slices and remove the seeds. Squeeze the juice from the lemons and reserve the seeds. Tie all the seeds into a piece of cheesecloth. Put the tomatoes and oranges through the grinder or process them in the food processor until they are finely chopped.
Place the chopped tomato and orange in a noncorrosive saucepan with the water and cheesecloth bag. Bring to a boil, then reduce the heat and simmer for about 45 minutes, or until the orange peel is soft. Add the sugar and the lemon juice to the pan, stirring until the sugar is dissolved. Return to a boil and boil over medium heat, stirring occasionally, for 30-35 minutes, or until it is thick enough for a wooden spoon drawn through the center to leave a clear channel.
Remove the pan from the heat and let the jam settle for a few minutes. Sim if necessary, then remove the cheesecloth bag and stir in the crushed coriander seed. Ladle the jam into hot, sterilized jars, then seal.
jp
(9/8/02)
0 comments:
Post a Comment