Comments on: Green Tomato and Jalapeno Jam http://steamykitchen.com/272-tomatojam.html Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Thu, 23 Apr 2015 19:10:52 +0000 hourly 1 http://wordpress.org/?v=4.2 By: Fla http://steamykitchen.com/272-tomatojam.html/comment-page-2#comment-1188845 Tue, 22 Jul 2014 17:53:38 +0000 http://steamykitchen.com/blog/2008/02/13/272/#comment-1188845 Dear Steamy Kitchen I just try to make you green tomatoes jalapeño jam recipe and the 15 minutes was quite inaccurate. Also three cups of sugar was to much for just one pound of green tomatoes.After let it cook for an hour it was ok,but nothing of what I was expected.

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By: B http://steamykitchen.com/272-tomatojam.html/comment-page-2#comment-116467 Wed, 04 Nov 2009 00:42:14 +0000 http://steamykitchen.com/blog/2008/02/13/272/#comment-116467 Hi SteamyKitchen,

Thanks very much for your response. Well something certainly went wrong in that 2 hours. It was taking so long to thicken, that I brought it to a boil for a while until it was “glossy and thick” on the stove. I then let it cool last night and I stored it in an air tight container. Today-24hrs later- the jam has turned into a goopy, super thick, hard to spread, glue-y paste. Could bringing it to a boil have been the problem? Is there any ingredient you can suggest to dilute it to the right consistency. All this said the flavor is still nice.
Also, I found your recipe through Kevin at Closet Cooking. He suggests 45 minutes to your 15. I am wondering why such a extreme discrepancy in cooking time?
thank you and looking forward to your response, B

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By: SteamyKitchen http://steamykitchen.com/272-tomatojam.html/comment-page-2#comment-115784 Mon, 02 Nov 2009 13:29:42 +0000 http://steamykitchen.com/blog/2008/02/13/272/#comment-115784 Hey there! It really shouldn’t have taken 2 hours! Water content of the tomatoes may have affected your timing? The jam should be thick and glossy, coating the back of a wooden spoon.

Instead of sugar, you can use 2/3 measurement of agave syrup.

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By: B http://steamykitchen.com/272-tomatojam.html/comment-page-2#comment-115645 Mon, 02 Nov 2009 05:27:03 +0000 http://steamykitchen.com/blog/2008/02/13/272/#comment-115645 Dear Steamy Kitchen,

I just tried to make your green tomato chutney/jam recipe tonight. Though, the flavors is very nice, the cooking time of 15 minutes was quite inaccurate. I followed your recipe precisely and it too me almost 2 hours to get the right consistency. Can you please explain in more detail about cooking time and temperatures.
Also, can you recommend a natural, non artificial sugar substitute?
Thank you, B

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By: kari http://steamykitchen.com/272-tomatojam.html/comment-page-2#comment-98193 Thu, 13 Aug 2009 07:03:09 +0000 http://steamykitchen.com/blog/2008/02/13/272/#comment-98193 Just throw the extra parsley on a sheet pan and on low heat (oven) dry it…or try the microwave…crumble and put up in a jar for the season…I do this non stop with all of my herbs and it is amazing…

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By: Christie http://steamykitchen.com/272-tomatojam.html/comment-page-2#comment-28645 Mon, 18 Feb 2008 15:33:56 +0000 http://steamykitchen.com/blog/2008/02/13/272/#comment-28645 Fantastic shot of the jam…love it!

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By: SteamyKitchen http://steamykitchen.com/272-tomatojam.html/comment-page-2#comment-28610 Sun, 17 Feb 2008 03:47:28 +0000 http://steamykitchen.com/blog/2008/02/13/272/#comment-28610 Hey mango girl!

No tartness at all. It’s the perfect combo of sweet, salty, spicy. I should have really called it a “chutney”!

jaden

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By: SteamyKitchen http://steamykitchen.com/272-tomatojam.html/comment-page-2#comment-28609 Sun, 17 Feb 2008 03:11:00 +0000 http://steamykitchen.com/blog/2008/02/13/272/#comment-28609 Phil, I’m sure it would work as Splenda dissolves just like sugar.

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By: Phil http://steamykitchen.com/272-tomatojam.html/comment-page-2#comment-28595 Sat, 16 Feb 2008 21:25:34 +0000 http://steamykitchen.com/blog/2008/02/13/272/#comment-28595 Jaden,

Do you think I could substitute Splenda for the sugar? I was thinking maybe 3/4 Splenda & 1/4 real sugar.
What would this do to the consistency?

Thanks, Phil W.

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By: Tracy http://steamykitchen.com/272-tomatojam.html/comment-page-2#comment-28575 Sat, 16 Feb 2008 03:21:39 +0000 http://steamykitchen.com/blog/2008/02/13/272/#comment-28575 I agree with you about the herbs. Why do they sell parsley in such huge frickin’ bunches anyway? And I warn you, you will be fighting the mint for the rest of your life if you don’t kill it NOW.

And don’t get me started on your weather. My mom and sister both live in Sarasota. My mom will say, “I’m glad I didn’t golf today, because it was only 60 degrees.” After a long unsympathetic silence from me, she’ll say, “you know, 60 feels a lot colder here.” NO IT DOESN’T. Put on a SWEATER.

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