Tomato Jam

DATE: 08/12/2009
FRUIT: 4 pounds tomatoes
SOURCE: mostly from our garden, a few from our CSA
COST: n/a
RECIPE:
– coarsely chop tomatoes
– heat over med heat with 1 tsp salt for 15 min, stirring frequently
– remove the tomatoes from the heat and process through a food mill, there should be about 3 cups of pulp/juice
– return tomatoes to pot with 1 tsp lemon peel. 1 tsp ground ginger, 1 tsp cumin, 1/2 tsp. ground cinnamon, 1/4 tsp ground cloves
– stir over low heat until well combined
– add 1/4 cup lemon juice and continue to stir
– measure 4.5 cups of sugar and set aside
– add 1 box powdered pectin to the tomatoes and stir until dissolved
– bring to a boil over high heat, stirring constantly
– add the sugar all at once and continue stirring
– bring to a full rolling boil and let boil for 1 minute, stirring constantly
– hot-pack into jars and process in a hot-water bath for 15 minutes
YIELD: 12 quarter-pints
TASTE: needs to rest for 2 weeks before we find out but the initial taste was good if maybe too sweet

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11 Comments »

  1. […] 26 half-pints razzleberry jam : 17 quarter-pints nectarine-plum jam : 8 half-pints tomato jam : 12 half-pints plum sauce : 6 half-pints peach jam : 4 pints and 6 half-pints canned peaches : 7 […]

  2. […] 10 half-pints razzleberry jam : 15 quarter-pints nectarine-plum jam : 8 half-pints tomato jam : 11 half-pints plum sauce : 4 half-pints peach jam : 4 pints and 5 half-pints canned peaches : 12 quarts peach […]

  3. […] : 6 half-pints razzleberry jam : 14 quarter-pints nectarine-plum jam : 8 half-pints tomato jam : 10 half-pints plum sauce : 3 half-pints peach jam : 4 pints and 5 half-pints canned peaches : 9 quarts peach […]

  4. […] : 5 half-pints razzleberry jam : 12 quarter-pints nectarine-plum jam : 7 half-pints tomato jam : 10 half-pints plum sauce : 3 half-pints peach jam : 4 pints and 5 half-pints canned peaches : 8 quarts peach […]

  5. […] : 3 half-pints razzleberry jam : 11 quarter-pints nectarine-plum jam : 4 half-pints tomato jam : 10 half-pints plum sauce : 3 half-pints peach jam : 4 pints and 5 half-pints canned peaches : 6 quarts peach […]

  6. […] : 2 half-pints razzleberry jam : 8 quarter-pints nectarine-plum jam : 2 half-pints tomato jam : 10 half-pints plum sauce : 3 half-pints peach jam : 5 half-pints canned peaches : 5 quarts peach jelly/syrup : 6 […]

  7. […] 25 half-pints razzleberry jam : 17 quarter-pints nectarine-plum jam : 8 half-pints tomato jam : 12 half-pints plum sauce : 6 half-pints peach jam : 4 pints and 5 half-pints canned peaches : 16 quarts peach […]

  8. […] : 2 half-pints razzleberry jam : 5 quarter-pints nectarine-plum jam : 2 half-pints tomato jam : 9 half-pints plum sauce : 3 half-pints peach jam : 4 half-pints canned peaches : 3 quarts peach jelly/syrup : 5 […]

  9. Jillian said

    Thanks for the recipe, I have been looking for a tomato jam one that would suit my taste. Yours look’s like just the ticket!

  10. […] 2 three-quarter-pints raspberry jam : 2 half-pints razzleberry jam : 2 quarter-pints tomato jam : 9 half-pints plum sauce : 3 half-pints peach jam : 4 half-pints canned peaches : 2 quarts peach jelly/syrup : 2 […]

  11. […] This tomato jam recipe uses about 4 pounds of tomatoes, an amount I am likely to have hanging around after a marathon tomato canning session. If you like hard boiled egg, tomato, mayo sandwiches on toast eaten over the sink in the heart of the summer, make this. If you live south of the Mason-Dixon line or maybe wish you did, make this. Even if you are skeptical make this because really, it’s the kind of thing that can take you back to the heart of summer when the north wind blows. […]

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