{"id":4018,"date":"2013-11-24T11:41:43","date_gmt":"2013-11-24T10:41:43","guid":{"rendered":"http:\/\/foodiesgarden.net\/?p=4018"},"modified":"2013-11-24T12:39:17","modified_gmt":"2013-11-24T11:39:17","slug":"tomato-jam-tomatenmarmelade","status":"publish","type":"post","link":"http:\/\/foodiesgarden.net\/?p=4018","title":{"rendered":"tomato jam \/\/ tomatenmarmelade"},"content":{"rendered":"

\"tomato<\/a><\/p>\n

\"tomato<\/a><\/p>\n

tomato jam combined with some cracker and goats cheese fit perfectly as a starter or snack in between the meals. and in contrast to a chutney, the tomato is more mild and harmonious. and if you still have some tomatoes left which aren\u00b4t that perfect anymore, \u00a0they will do a great job.<\/p>\n

both the idea and the recipe is due to the bakery girl of torte und worte<\/a><\/em>. she owns a book published from a bakery store in savannah<\/a>.\u00a0<\/em>when she was\u00a0there she felt too sated to eat one more piece of their delicious cakes, cookies or anything else and decided to buy the book. but i think she will tell the story by herself one day and that\u00b4s why i stop here and just say thank you.<\/p>\n

1 kg tomatoes
\n1 cup brown sugar
\n2 tbsp lemon juice
\n1 tsp ground ginger
\n1 tsp cumin
\n1 tsp salt
\n1 tsp ground mixed pepper
\n1 tsp ground red pepper
\n1\/4 tsp cinnamon
\n1 clove of garlic, crushed<\/p>\n

roughly chop the tomatoes. pour all ingredients in a large pan. bring to a boil. reduce the heat and allow to simmer for about 1 hour while stirring often. you are done if the mixture got a thick consistency. depends on your taste how thick it should be. i stopped a bit earlier to keep it juicy. next time i will wait a bit longer until the jam is more concentrated. i am curious about the difference.<\/p>\n

remove from heat and fill in jam jars, close and let them cool down. i think this way you probably should be able to store it for some weeks in your fridge.<\/p>\n

enjoy with some crackers and cheese or with burgers.<\/p>\n

********************<\/p>\n

1 kg tomaten
\n1 tasse braunen zucker
\n2 el zitronensaft
\n1 tl gemahlenen ingwer
\n1 tl kreuzk\u00fcmmel
\n1 tl salz
\n1 tl gemahlener bunter pfeffer
\n1 tl gemahlener rosa pfeffer
\n1\/4 tl zimt
\n1 knoblauchzehe, zerdr\u00fcckt<\/p>\n

die tomaten grob in st\u00fccke schneiden. alle zutaten in einen gro\u00dfen topf geben. zum kochen bringen. anschlie\u00dfend die hitze reduzieren und eine stunde unter r\u00fchren k\u00f6cheln lassen. die tomatenmarmelade ist fertig, wenn sie eine eingedickte konsistenz bekommt. wie sehr man die tomatenmarmelade einkochen l\u00e4sst, ist letztendlich aber geschmackssache. ich habe etwas fr\u00fcher aufgeh\u00f6rt, damit sie saftig bleibt. n\u00e4chstes mal probiere ich wie sie wird wenn man sie l\u00e4nger kochen l\u00e4sst und sie etwas konzentrierter ist. ich bin gespannt auf den unterschied.<\/p>\n

wenn sie fertig ist, vom herd nehmen und in gl\u00e4ser f\u00fcllen, fest verschlie\u00dfen und abk\u00fchlen lassen. so sollten sie im k\u00fchlschrank auf jeden fall einige wochen halten.<\/p>\n

am besten mit crackern und k\u00e4se genie\u00dfen oder als sauce zum burger.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

tomato jam combined with some cracker and goats cheese fit perfectly as a starter or snack in between the meals. and in contrast to a chutney, the tomato is more mild and harmonious. and if you still have some tomatoes … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[12,7],"tags":[16,103],"class_list":["post-4018","post","type-post","status-publish","format-gallery","hentry","category-autumn","category-recipes","tag-tomato","tag-vegetarian","post_format-post-format-gallery"],"_links":{"self":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/4018","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4018"}],"version-history":[{"count":11,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/4018\/revisions"}],"predecessor-version":[{"id":4100,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/4018\/revisions\/4100"}],"wp:attachment":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4018"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4018"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4018"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}