Tomato Jam (Gonserva di pomi d’oro)

Ingredients

• a good quantity of the puree made as above
• Season well with salt
• and pepper
• add a little sugar

Method

1. 1

   Reduce the Tomato puree in a saucepan over the fire, stirring constantly until it becomes a thin paste.

2. 2

   Bottle in wide-mouthed bottles after effervescence ceases.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 251. The excerpt below is the record exactly as published.

and pepper should be sprinkled over the Tomatoes, with a few drops of oil, cream, or melted butter. Tomatoes are excellent when roasted in the Dutch oven with a few bits of butter to prevent them from sticking to the pan. They will require twenty minutes to roast. They are equally good when grilled for ten minutes over a clear fire. Tomatoes can be plainly boiled, peeled when hot, and thickly sprinkled with breadcrumbs and a dusting of cheese. Or they can be gently stewed for half an hour, with a table- spoonful of butter added to their own juice. Tomato Puree is most useful for mixing with macaroni. It can be made by removing the seeds and boiling the Tomatoes till they are quite soft. Then rub them carefully through a hair sieve into a bowl with a wooden spoon. Pepper well with black pepper. Heat the Tomato pulp again and add a bit of butter and the yolk of an egg before it is mixed with the macaroni. The Italian Gonserva di pomi d’oro, or Tomato Jam, is very useful. Reduce a good quantity of the puree made as above in a saucepan over the fire, stirring it constantly till it becomes a thin paste. Season well with salt and pepper, add a little sugar

Cook this with the app: pantry check, scaling, and the assistant.