Can you make jam out of anything but friut?

[mummytait]

I'm a jam novice and don't even eat very much of it, just curious to see if there's any ideas out there.

[heathfield]

Carrots. There was a wartime recipe to make fake apricot jam from carrots. There's a version here.

[heathfield]

Pickle - aren't you thinking of 'frit' rather than 'friut', maybe?

[jiggy-gb]

I grow chillies, loads of different varieties and have lots of mature plants so I always end up with far more than i can possibly use. I make jam out of them and then preserve them in a boiling water bath.

[heathfield]

Oops, Jiggy-gb, they don't strictly count. Chillies are classed as being a fruit of the Capsicum plant.

[Rock'n'Roll]

If you made a "jam" out of anything other than fruit,wouldn't it be a chutney ?

[jiggy-gb]

LOL Heathfield, i know, but you wouldn't want some on your scones would you! ;o)

[heathfield]

Aaaaaah! Glad you explained that, Pickle. Couldn't figure any connection!

And I love Chilli Jelly, even on scones! LOL

[mummytait]

Wow! thanks everyone. Never had an interesting conversation about jam before. I'v found a recipe for chilli jam and will definately be making some.

For the record, the kiln question was unrelated. Who would make jam in a kiln? I was going to use that for my kipper chutney!!!!!

[Snowy Owl]

You can use marrows to make jam. Look for a recipe for Marrow and Ginger jam and you will find that the ginger is merely the base for the ginger (and usually lemon) flavouring. Must admit that I was sceptical at first, but it really does work.

[BBWCHATT]

Tomato Jam

Yield: 4 Servings

Take ripe tomatoes, peel and take out the seeds;
put into a preserving kettle with one-half pound
of sugar to each pound of prepared tomato; boil
two lemons soft, and pound them fine. Take out the pips, and add to the tomato; boil slowly, mashing to a smooth mass. When smooth and thick, put into jars or tumblers.

****************************
Tomato Jam

3 pounds fresh ripe tomatoes, peeled and seeded
1/4 cup fresh lemon juice
Grated rind of 1 lemon
6 cups granulated sugar
6 ounces liquid fruit pectin

In a heavy 2-quart saucepan, cook the tomatoes over low heat for 10 minutes. Add lemon juice and rind. Then add sugar and bring to a rolling boil. Boil for 2 to 3 minutes. Remove from heat and stir in pectin. Skim, if necessary, and spoon into sterilized jars. Store in a cool dark place.

You can add one stick of cinnamon to each sterilized jar before pouring in the jam.