A sweet solution for all summer’s crop of ripe, garden tomatoes.
Instead of the usual tomato sauce or salsa, mix up a batch or two of
tomato jam.
Tomato Jam
4 cups peeled chopped fresh tomatoes (about 2 1/4 pounds)
4 1/2 cups sugar
1 1/2 teaspoons finely grated lemon rind
1/4 cup lemon juice
1/2 teaspoon ground cinnamon, or to taste
1/2 teaspoon ground allspice, or to taste
1/4 teaspoon ground cloves, or to taste
1 box powdered pectin
Scald tomatoes in boiling water 1 minute, remove skins, core and chop into 1/2-inch
dice; place tomatoes in large heavy bottom stainless steel or non-reactive saucepan.
Stirring frequently heat to a boil, reduce heat, cover and simmer 10 minutes. Measure 3-
cups cooked tomatoes (set remaining aside or another batch or recipe) place 3-cups
prepared tomatoes back into pan.
Measure sugar and set aside.
Add to the tomatoes lemon rind, lemon juice, and seasonings to taste. Stir in powdered
pectin; bring to a boil over high heat, stirring constantly. Add sugar all at once; stirring,
bring to a full rolling boil that cannot be stirred down. Boil 1 minute. Remove from heat,
pour into storage containers, cool and refrigerate. Use within a couple of weeks – or for
longer self-life pour into sterilized jars and immediately process in boiling water bath 10
minutes at 1,000-6,000 foot elevations, 15 minutes above 6,000 feet. If this is your first
time canning see home canning instructions and guidelines at: http://nchfp.uga.edu
/publications/publications_usda.html
Notes:
Home grown tomatoes make this versatile jam – use Tomato Jam with grilled chicken
and pork, try it as a substitute for barbecue sauce, spoon it on waffles and pancakes
with butter, spread it with cream cheese on bagels, or enjoy it as an appetizer with fresh
mozzarella or feta cheese on crackers. Impress friends and neighbors – make extra and
give as a unique tasty gift of summer. Makes 5 cups
This recipe is slight adaptation of “Spiced Tomato Jam” by National Center for Home
Food Preservation http://nchfp.uga.ed
u/how/can_07/spiced_tomato_jam.html
Tomato Jam without Pectin
Combine tomatoes and sugar in saucepan; stirring constantly bring to a boil, reduce
heat, cover and simmer until mixture coats the back of a spoon and drips off in a sheet
(about 1-2 hours, depending on how juicy the tomatoes are.) Add 2-tablespoons lemon
juice and seasoning of choice to taste. Pour into refrigerator containers or into sterilized
jar and process according to directions above. Makes about 3 cups
Other spices to try: 1/2-teaspoon ginger, 1-teaspoon red chili flakes, 1/2-teaspoon
cumin
For delicious dairy recipes and nutrition information go to www.DairyCouncilUTNV.com, www.NationalDairyCouncil.org or on
Facebook www.facebook.com/DairyUTNV
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