Sunday, January 8, 2012

Tomato Orange Jam with Basil and Saffron



The hubs and I are on a mission to use stuff from our pantry along with fresh veggies and meat. This past summer I made this excellent Jam from a preserve cookbook my mom gave me. I mentioned it in my pineapple and mint post and I used it again. I got this recipe from 250 Home Preserving Favorites and we both fell in love with this recipe. You can use it on pork, chicken or what I did. I will be posting a play on chicken cacciatore using this jam. I hope you all enjoy it. If you aren't big on canning, I am sure you can just pair the recipe down and actually make enough for one or two servings. 

2 cups sweet onions, thinly sliced
¾ cup shallots, finely chopped
¼ cup water
1 garlic clove, minced
4 cups Roma tomatoes, finely chopped, peeled and seeded
1 tbsp orange rind, finely grated
¾ cup oranges, chopped and peeled
¼ cup lemon juice
¼ tsp saffron threads
2 tbsp fresh basil, finely chopped
12 tsp dried oregano
1 pkg powdered pectin
4 cups granulated sugar
½ cup packed brown sugar

In a Dutch oven, combine onions, shallots and water. Reduce heat and simmer, covered, stirring occasionally, for about 10 minutes or until very soft. Stir in garlic; cook for a couple more minutes stirring often. Stir in tomatoes, orange rind, oranges and lemon juice. Increase heat to high and bring to a boil. Reduce heat to medium and boil gently, uncovered for about 15 minutes. Make sure you stir often to prevent it from burning on the bottom of the pan. Stir in saffron, basil and oregano and continue to boil gently for about 5 minutes. Stir in pectin until dissolved. Bring to a full boil over high heat, stirring often. Stir in both sugars and return to a boil, stirring constantly to dissolve sugar. Boil hard for 1 minute. Remove from heat and skim off any foam. Ladle into sterilized jars to within ½ inch of rim. Wipe rims and apply prepared lids and rings. Process jars in a boiling water canner for 15 minutes. Transfer jars to a towel lined surface and let rest at room temperature until set.


2 comments:

Heidi @ CrockPotLadies.com said...

Ohhhh myyyy yummmmy! I HAD to pin this on Pinterest!

Phaedra said...

Thanks Heidi!!! It tastes as good as it sounds/looks!! We actually used it to bake a pork tenderloin in it and the sugars carmelized on it...mmmm mmm it was good.