I know you can't can a cooking recipe. But Mrswhlbarrow says that the blog originally said the recipe may be canned, though that line has been removed. Blog commenters seem to be divided on its canning safety.

I'm wondering whether anyone knows of a similar recipe from a reputable cookbook. I didn't see anything like it in Small Batch Preserving or the Ball Complete Book, but Carol has said The Jamlady Cookbook is very safe in terms of acidity...does she have a tomato jam with an added low-acid ingredient?

The question is, in one pint of jam composed of cooked-down tomatoes, is 2T lime juice (I would use bottled) enough acid for 1 jalapeno and 1T ginger? I'm pretty sure it will work if I sub red pepper flakes, because then you could consider it 1T lime juice for 1 pint of tomatoes and 1T lime juice for 1T ginger.

Thoughts?

Melissa

Tomato Jam
recipe by Mark Bittman from his blog Bitten at nytimes.com

1 1/2 pounds good ripe tomatoes (Roma are best), cored and coarsely chopped
1 cup sugar
2 tablespoons freshly squeezed lime juice
1 tablespoon fresh grated or minced ginger
1 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 teaspoon salt
1 jalapeño or other peppers, stemmed, seeded and minced, or red pepper flakes or cayenne to taste. (I used two Thai bird peppers and included the seeds)
1. Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.
2. Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week.
Yield: About 1 pint.

Here's the recipe:

Banana Jam

Prep Time: 45 min
Total Time: 2 hr min
Makes: about 8 (1-cup) jars.

4 cups prepared fruit (about 11 fully ripe medium bananas)
1/2 cup fresh lemon juice
1 tsp. EVER-FRESH Fruit Protector (optional)
1 box SURE.JELL Fruit Pectin
1/2 tsp. butter or margarine (optional)
6 cups sugar, measured into separate bowl

BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
MASH bananas thoroughly. Measure exactly 4 cups prepared fruit into 6- or 8-quart saucepot. Stir lemon juice and fruit protector into prepared fruit in saucepot.
STIR pectin into fruit in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
STIR in all sugar quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
LADLE quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process 5 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

And it only took me five YEARS and countless batches before I got it to the point where I love it. Piece of cake.

Here's the recipe. Note that I cut the vinegar way, way down and pressure cook mine. If you want to HWB it you may, but the vinegar will have to be increased to one cup. You can also sub lemon juice or lime juice for the vinegar for a different flavor (although I tried taking out the cider vinegar altogether and that wasn't right either).

ANNIE’S SALSA

8 cups tomatoes, peeled, chopped and drained
2 ½ cups chopped onion
1 ½ cups chopped green pepper
3 – 5 chopped jalapenos
6 cloves minced garlic
2 tsp cumin
2 tsp pepper
1/8 cup canning salt
¼ cup chopped fresh cilantro
1/3 cup sugar
1/3 cup vinegar
16 oz. tomato sauce
16 oz tomato paste
Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, process at 10 lbs of pressure for 30 minutes for pints.

Makes 6 pints

Enjoy this, and happy canning.

Annie (blushing)

Here's the recipe:

Strawberry Banana Jam (by Melly, I think)
3 c (750 ml) strawberries, washed and mashed (frozen ones are fine, thaw first)
2 c (500 ml) ripe banana (about 4 medium)
7 c (1.8 l) sugar
2 T (30 ml) lemon juice
1 box powdered pectin
1/2 tsp butter or margarine (to reduce foaming)

Combine strawberries, banana, lemon juice, and pectin in a deep enough pot. Add butter if desired. Bring to a boil, stirring continuously. Quickly add sugar and bring back to a boil; boil hard for one minute stirring continuously. Remove from heat, skim off foam.

Ladle into hot, sterilized jars. Process for 5 minutes; 10 minutes for unsterilized jars.

SPICED TOMATO JAM WITH POWDERED PECTIN

3 cups prepared tomatoes*
1½ teaspoon grated lemon rind
½ teaspoon ground allspice
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
4½ cups sugar
1 box powdered pectin
¼ cup bottled lemon juice

To prepare tomatoes: Wash firm-ripe tomatoes. Scald, peel and chop. Place in saucepan. Then cover and simmer 10 minutes, stirring constantly. Measure 3 cups tomatoes into jam cooking pot.

Add lemon rind, allspice, cinnamon and cloves to prepared tomatoes. Stir lemon juice and powdered pectin into prepared fruit. Bring to a boil over high heat, stirring constantly. Stir in sugar all at once. While stirring, bring to a full rolling boil that cannot be stirred down. Boil hard for 1 minute, stirring constantly, then remove from heat. Skim off foam.

Pour hot jam immediately into hot, sterile canning jars, leaving ¼-inch headspace. Wipe jar rims and adjust lids. Process for 5 minutes in boiling water bath.

Yield: About 5 half-pint jars