Wednesday, September 5, 2012

Tomato Jam

The first time I had Tomato Jam was at a BK Swappers food swap. We did a potluck BBQ and this jam moved so fast. So this weekend when I scored a crate of plum tomatoes (50lbs for $20!!!) I knew it would be on the list of things to make. We went through a 4oz container the first night, pairing it with crusty bread, fresh mozzarella and prosciutto. 

The recipe I used was based on one from Food in Jars
Here is the Original Recipe I had to take out the red pepper flakes because I'm sensitive to them and I omitted the ginger because my husband hates ginger.

Tomato Jam
5 lbs tomatoes, finely chopped
3 1/2 c sugar
8 T lime juice
1 t cinnamon
1/2 t ground cloves
1 T salt

Mix everything together in a large pot. Simmer until the consistency is like jam. It will be very liquid at first. It took me about 2 hours to get it to the consistency I wanted. In the meantime wash the canning jars with warm soapy water. Rinse thoroughly. Put your rack in the bottom of the canning pot, and fill with water, add the jars. Heat to boiling. Put a towel down on your counter so the jars don't crack touching the cold counter. Remove jars when jam is ready. Heat a small saucepan of water to boiling, put the lids (not the rings) in and turn the heat down to low. Fill the jars, leaving 1/4 inch headspace. Wipe the rims with a clean cloth. Apply a lid and ring to each jar, tighten only fingertip tight. Process in the boiling water canner for 20 minutes.
Turn off the heat and wait 5 minutes before removing the jars and putting them on the towel.
Yield - it really depends on how much you boil down the jam. I got equivalent to five 8oz jars.

This stuff is fantastic on burgers, or just a piece of bread.

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