This jam is so delicious that I couldn’t wait to post this and I’m doing it while I make my SECOND batch. In the past, I’ve made tomato butter (yuck) and tomato jelly (okay) but this jam is amazing. I can see myself putting in on everything!!
I found this tomato jam recipe on Food in Jars while surfing canning blogs. It sounded good and different from my previous sweet tomato experiments. I abandoned my plans of making zucchini marmalade (for today) and got straight to work cutting up tomatoes. I love the fact that you don’t have to remove the seeds or the skin…that makes it much easier and Marisa is right…it adds to the texture and taste. I’m thinking of putting it on eggs, toast, sausages, hamburgers or just eating it straight from the jar. Now, I’m thinking I better make another batch or two!
RECIPE FOR TOMATO JAM (thank-you Food in Jars):
- 5 pounds tomatoes, finely chopped
- 3 1/2 cups sugar
- 8 tablespoons lime juice
- 2 teaspoons freshly grated ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1 tablespoon salt
- 1 tablespoon red chili flakes
- Combine all ingredients in a large stainless steel saucepan (non-reactive pot). Bring to a boil and then reduce temperature to a simmer. Stirring regularly, simmer the jam uncovered until it reduces by about half. This will take between 1 and 1 1/2 hours, depending on how high you keep your heat.
- When the jam has reached the gel stage remove from heat.
- Ladle hot jam into sterilized 250mL jars leaving 1/4″ headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot jam. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
- Place jars in canner, ensuring they are completely covered with water, bring to a boil and process in hot water bath for 20 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool, label and store.
Put up Total:
- 2 x 500mL Fancy mason jars (1 vintage Kerr jar)
- 3 x 250mL wide mouth mason jars
- 5 x 250mL regular mouth mason jars