Spiced Tomato Jam/Butter Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 23, 2010
I should have stressed more in the recipe the importance of the tomatoes being firm and meaty -- not juicy. If you find your tomatoes to be juicy, drain the juice off before adding the tomatoes to the pot. The more juice you add to the jam, the more watery the result will be. The first time I made this recipe my jam was a bit more like a sweet spicy sauce - never watery but just more saucy. So, don't give up. If you liked the flavor try again with firm, meaty tomatoes.
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Cooking Level: Expert

Home Town: Pendleton, Indiana, USA
Living In: Bowie, Maryland, USA

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Reviewed: Mar. 24, 2011
EXCELLENT! 5 STARS!
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Photo by Carmen

Cooking Level: Intermediate

Home Town: Puerto Ordaz, Bolívar, Venezuela
Living In: Barcelona, Cataluna, Spain

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Reviewed: Aug. 16, 2009
Thank you for this old time delight! Grandma used to make this for us; always a treat to pop a jar open in winter & remember what a great summer we had.
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Reviewed: Aug. 1, 2010
wasted a sunday afternoon with hubby trying to use up our bounty of tomatoes. Could it possible take a couple weeks to set up? Followed directions to a T and it was watery as Tea!!!
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Reviewed: Dec. 21, 2010
fOLLOWED THIS RECIPE TO THE LETTER, CAME OUT RUNNY AND ONLY 3 PINTS. HMMMM. VERY DISAPPOINTED.
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