Thanks very much for your response. Well something certainly went wrong in that 2 hours. It was taking so long to thicken, that I brought it to a boil for a while until it was “glossy and thick” on the stove. I then let it cool last night and I stored it in an air tight container. Today-24hrs later- the jam has turned into a goopy, super thick, hard to spread, glue-y paste. Could bringing it to a boil have been the problem? Is there any ingredient you can suggest to dilute it to the right consistency. All this said the flavor is still nice.
Also, I found your recipe through Kevin at Closet Cooking. He suggests 45 minutes to your 15. I am wondering why such a extreme discrepancy in cooking time?
thank you and looking forward to your response, B
Instead of sugar, you can use 2/3 measurement of agave syrup.]]>
I just tried to make your green tomato chutney/jam recipe tonight. Though, the flavors is very nice, the cooking time of 15 minutes was quite inaccurate. I followed your recipe precisely and it too me almost 2 hours to get the right consistency. Can you please explain in more detail about cooking time and temperatures.
Also, can you recommend a natural, non artificial sugar substitute?
Thank you, B
No tartness at all. It’s the perfect combo of sweet, salty, spicy. I should have really called it a “chutney”!
Do you think I could substitute Splenda for the sugar? I was thinking maybe 3/4 Splenda & 1/4 real sugar.
What would this do to the consistency?
Thanks, Phil W.]]>
And don’t get me started on your weather. My mom and sister both live in Sarasota. My mom will say, “I’m glad I didn’t golf today, because it was only 60 degrees.” After a long unsympathetic silence from me, she’ll say, “you know, 60 feels a lot colder here.” NO IT DOESN’T. Put on a SWEATER.]]>