Preserve

Tomato Jam Chef: Wyatt Brege Yield: 2 Cups Ingredients: 4 lb Tomato Scraps (no seeds) 1/2 Cup Granulated Sugar 1/2 Cup White Wine Vinegar tt Sallt and Cracked Black Pepper 1 packet Fruit Pectin (optional) Directions: Quarter and remove the seeds from the tomatoes. Roughly chop the seeded tomato and place in 6 quart sauce pot. Add the vinegar, sugar and seasonings. Place the proto-jam on the flat top grill for 1 hour. Break down the tomatoes with a potato masher. (Optional) Add the pectin and let dissolve for 10 minutes. Cool in a 200 hotel pan in the fridge, then store in deli containers. ...