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Old June 29, 2011   #1
raindrops27
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Default Please help. What do you use tomato jelly, jam or preserves on?

I see all these yummy pickeled tomato, jam, preserves recipes. What I am clueless to, is what do you use them with. Like tomato jelly? What type of food do you use that on? I am trying to figure out, what canning recipes I should make. That I would use. However. I have the slightest on how or what type of food these recipes go with?
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Old June 29, 2011   #2
nicky
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They go with just about anything. One of my favourite things is that they give you a little taste of summer in the winter.

Obviously - burgers, pasta....
Slather it on grilled chicken.
They make a great dip for a cheese & cracker tray.
Spoon it on top of Brie & bake....mmmm
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Old December 24, 2011   #3
CT Lady
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Whenever I serve the family pot roast, I serve tomato jelly or tomato jam as a condiment. It is a delicious foil for the savory roast. It also works with meat loaf. Try it and enjoy!
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Old December 24, 2011   #4
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I would love tomato chutney on a steak or some grilled chicken or shrimp. I think it would also be good with some okra and maybe some corn cut off the cob. On some crostini with a little goat's cheese. Mixed with black beans and rice. Yum! Now you've really got me wanting to make some!!
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Old May 1, 2012   #5
stormymater
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Hot crispy buttered toast!
W/cream cheese on crispy warm bits of sourdough bread!
w/peanut butter - really
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Old May 2, 2012   #6
greyghost
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Similar to Stormy's idea above; I like pepper or tomato jellies/jams placed on top of softened cream cheese for a Holiday spread.

We use different salsas on top of a white fish-usually Cod-that is either baked
or put in foil and done on the grill. I'll bet these tomato products might work
well, too.
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Old May 18, 2012   #7
ncjsgram
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Default tomato preserves

it's great in the morning on a toasted english muffin. throw a nice dollop on a crepe, rol it up & eat it......................yum.
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Old August 4, 2012   #8
Father'sDaughter
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Just had toasted Italian bread with some of last year's green tomato jelly. I think it actually tastes better now than when I first made it. The tomatoes were the ones with no hint of color on them that I picked the day before Irene rolled through. It's also a great way to use those that don't stand a chance of ripening before first frost, and aren't far enough along that they'll ripen inside.
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Old August 4, 2012   #9
ncjsgram
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Default tomatojam/preserves

i preserve ripened ones. my favoriter thing to put them on is a toasted english muffin or inside of a cupcake.
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