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Shared By Chef Roberto

Tomato jalapeño Jam

Ingredients

  • 3 cans of Crushed Tomatoes
  • 3 cups of Lemon Juice
  • 1 gallon of Sugar
  • 1 lb of Puréed Jalapeños
  • 5 cups of Yellow Onions (small diced)
  • 1/2 cup of Minced Garlic
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Directions

  1. Add all ingredients to large rondo pan & place on large soup burner.
  2. Turn both flames to medium- low and let come to a simmer.
  3. Turn flames down to low and let cook for about an hour or until the color darkens.
  4. Pour into 3 2” hotel pans and let cool in walk-in.

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