There’s a million ways to eat this sweet, spicy, peak-of-tomato-season spread.
By Elizabeth Carduff | August 10, 2011
<< Back to Article: How to Make Spicy Tomato Jam
Sounds wonderful. Can’t wait to make it.
Do you think this would freeze well?
I’ve never tried to freeze this jam, but my guess is that it would freeze very well. Good luck.
Make sure to watch closely while you bring it to a boil, it can easily boil over given the sugar content and the fact that we’re using a skillet.
I would recommend using a saucier, I think it’s called, a wide, shallow pan used specifically for making sauces. It’s greater surface area means that sauces reduce more quickly. Also, it is deeper than a skillet and has straight or just slightly slanted sides. Less chance of boilover and shorter reducing times!
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