Tomato jam (Mermelada de tomates) from The New Spanish Table: 300 Recipes of Spain in All Its Glory (page 390) by Anya Von Bremzen

  • tomatoes
  • light corn syrup

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on August 31, 2015

    p. 390 - Sweet and delicious! The book provides instructions for preparing this jam in the microwave, the author offers this as a means of simplifying the original version, which is slow-cooked atop the stove or in the oven. Since time was on my side, I decided to simmer my jam atop the stove where I could keep a close eye on the consistency. Otherwise prep is quick and straightforward, tomatoes are blanched, peeled and chopped. (mine weren’t blanched or peeled). This is a terrific way to use tomatoes when they’re in season as this recipe allows their wonderful fresh flavour to shine through like a bright neon beacon! Photos here: http://chowhound.chow.com/topics/1020809?commentId=9705558#9705558

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