#mysterybox-3#week-3#post-1#Tomato It's innovative taste is Awesome, Tangy sweet and Tasty.I tried with pop up bread, can try with roti roll. Yummy healthy and tasty rcp.

This is something I serve on fish all the time. Goes great with scallops, salmon or any white flaky fish in general.

A brew pub near my house serves a great Turkey sandwich that has an amazing tomato jam on it. This is my attempt at recreating the jam.

If you want to add spice then add 1 small jalapeño sliced, membrane removed but retain some seeds and roast with the rest

Tomatoes are packed with umami. Canned tomatoes are picked when they are at their best and ripest. You can stock them year-round, and you don't need a cutting board and knives either. You don't even have to measure it out. I thought there's nothing as convenient as this, and so I created this recipe.Simmer until the volume is reduced to about 60%. If you want to keep the jam for a long time, add extra sugar. As you simmer and reduce the tomatoes, they will sink to the bottom of the pot. It burns easily, so near the end of the simmering process keep on stirring up the pot from the bottom. Recipe by Pabuchan

I always make jam from plum-type fruits using the whole fruit, including the peel, since I love the texture of the peel. I tried making tomato jam in the same way, and it was delicious.Enjoy the peel and seeds too.You can make a nutrient-packed jam in no time.If you prefer it to be less sweet, reduce the sugar by 30 to 35%. Recipe by Yukijirushi

Edible strawberry tomatoes don't really have a unique taste of their own (if I had to describe it, it would be like a faint tomato taste) so I can't eat a lot of fresh ones in one go.＊Please adjust the amount of sugar according to the tartness of the tomatoes.＊ The jam will taste like non-sour and non-bitter orange marmalade in the end. Recipe by Theo

Old Recipe that I added a "Twist" to...:) I really had a taste for "Hot Pepper Jelly" so I coverted this Recipe into a Mildly Hot Jam.. (Read in "Tips" on the bottom)

I bought some Starking apples, but they didn't go over well with my family, so tried making some jam. I think they're delicious either way.I made this with 30% as much sugar as apple. If you want to store it for a long time, I think it's better to use a larger amount of sugar, like about 50%. Recipe by ankobby

Once you get a taste of homemade jam, there's no going back. At least that's my case. I enjoy cooking jam as much as eating them. Pectin is a time saver if you don't feel like spending hours behind the stove. You can omit it if you have time to kill, or if you don't mind runny jam. And to make your homemade jam special, add thyme, or whatever herb you like.

For children to remember.Since the jam thickens as it cools, if you boil it down exactly to your ideal consistency, it will become too thick. Stop just before it reaches the ideal thickness. Recipe by cafe-cafe