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Tomato Pineapple Jam

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.6204
Energy (kCal)4676.5216
Carbohydrates (g)1170.2965
Total fats (g)1.3993
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Blanch tomatoes in boiling water about 10 seconds to loosen skins. | 2. Pull off skins, remove cores and dice tomatoes. (Should be about 3-1/2 Cups). | 3. Place in large saucepan and bring to boil. Cover and cook slowly 5 minutes. | 4. Meanwhile, drain pineapple, saving syrup. | 5. Drain tomatoes and combine their 'juice' with the pineapple syrup. Boil rapidly until reduced to 1/2 cup, watching closely to avoid scorching. | 6. Add drained tomatoes, pineapple, lemon juice and sugar. | 7. Bring to full rolling boil that cannot be stirred down. | 8. Remove from heat and stir in pectin. | 9. Pour into hot sterilized jars. Seal at once with lids and rings. | 10. Allow to cool and seal, then store in a cool place. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato 1 1/2 1/2 firm ripe skinned 93.1034 20.6447 4.8576 0.8096
    pineapple 1 can crushed drained 123.6882 32.4558 1.3358 0.2969
    lemon juice 1/2 cup 26.84 8.418 0.42700000000000005 0.2928
    sugar 5 1/2 cups 4432.89 1108.778 0.0 0.0
    liquid pectin one 2 envelopes - - - -

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



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