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Spanish Tomato Jam (Mermelada De Tomates)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)10.9396
Energy (kCal)501.7137
Carbohydrates (g)122.4236
Total fats (g)1.939
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place the tomatoes in a fine sieve set over a bowl and let the juices drain for a few minutes. | 2. Place the tomatoes in a deep microwave-safe bowl, add the sugar, corn syrup, and lemon juice, and toss to combine. Season with salt to taste, then microwave on high for 5 minutes. Using oven mitts, remove the bowl from the microwave, stir the tomatoes, then return to the microwave. Microwave until the tomatoes are completely soft and their juices have thickened, another 6 minutes. | 3. Remove the tomatoes from the microwave and let them cool completely. If there seems to be too much liquid, transfer the jam to a sieve and drain again for about 1 minute. Spoon the jam into a clean jar and pour a thin layer of olive oil on top. It will keep in the refrigerator for about 1 week. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato 2 lbs ripe blanched peeled chopped 208.6527 46.2665 10.8862 1.8144
    sugar 3 tablespoons 165.18599999999998 41.3172 0.0 0.0
    corn syrup 2 tablespoons 124.52 33.7876 0.0 0.08800000000000001
    lemon juice 1 tablespoon 3.355 1.0523 0.0534 0.0366
    salt - - - -
    olive oil - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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