Tomato Jam
Kathy's favorite!
Makes 8 pints
Ingredients
-- 1/2 tsp cumin
-- 1 1/4 tsp salt
-- 3/4 tsp cinnamon
-- 1/3 cup fresh lemon juice
-- 2 2/3 cups sugar
-- 1 pinch (or more) red pepper flakes
-- 4 lbs tomatoes, cored and chopped
-- 1 1/2 tbsp fresh grated ginger
Instructions
Combine tomatoes, sugar, lemon juice, ginger, red pepper flakes, salt cinnamon, and cumin in a large, heavy bottomed pot or dutch oven and bring to a boil over medium high heat, stirring frequently. Reduce heat and simmer until the mixture reaches a thick, jam-like consistency (about 2 1/2 hours). Stir frequently as it simmers because it burns easily. If you are going to preserve the jam, ladle the hot jam into hot, sterile half pint canning jars, leaving 1/4 inch headspace. Wipe rims of the jars, cover with sterilized canning lids, then screw canning rims on just until barely tight (do NOT tighten). In the meantime, put enough water to completely cover the canning jars in your canning kettle and bring it to a boil. Place jars on the canner’s canning rack and lower into the boiling water. Boil for 10 minutes. Remove jars and allow them to rest undisturbed for six hours or overnight. Tighten the jar lids and store.
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