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Tomato Jam

Three jars of tomato jam by Eve Fox, Garden of Eating blog, copyright 2011

Tomato Jam
Makes between 3 and 5 pints, depending on what kind of tomatoes you use and how long you reduce it

Ingredients
* 5 pounds firm, ripe 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

Directions
1. Combine all the ingredients in a large, non-reactive pot. Bring to a boil and then reduce the temperature to a simmer. Stirring regularly, simmer the jam until it reduces to a sticky, jammy mess. This will take between 1 and 1 1/2 hours, depending on how high you keep your heat.
2. When the jam has cooked down sufficiently, remove it from the heat and fill the jars, leaving 1/4 inch of head space. Wipe the rims with a clean, damp paper towel, apply the lids and twist on the rings. Process in a boiling water canner for 20 minutes.
3. When time is up, remove jars from water bath and allow them to cool. When the jars are cool enough to handle, test the seals. Store the jars in a cool, dark place for up to one year.

Not feeling totally confident about how to can food? Check out my how-to post here for an overview of the process.

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Eve Fox

Eve is the creator of The Garden of Eating, a blog about food--cooking it, eating it, and growing it. She has a legendary love of aprons and can often be found salivating over the fruits and veggies at one of the many farmers’ markets near her home in Woodstock, NY. Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook, or follow Eve on Twitter or Pinterest.

67 comments

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7:00PM PDT on Sep 14, 2014

I will make some too!
Thank you

6:53AM PDT on Sep 13, 2014

No need for any kind of refined sugar if you don't have it in yer home: Experiment with applesauce, prunes and/ or dates to sweeten... applesauce is very mild, cooks down into apple butter in this jam, prunes add a molasses-y flavor and dates are caramel-y and a bit like honey and maple syrup combined.

11:21PM PDT on Aug 22, 2012

I just made this for the first time. I think it will make it to my repeat line up. I also sell jams and jellies and at the local farmers market and I can't wait to unveil this one this week.

11:21PM PDT on Aug 22, 2012

I just made this for the first time. I think it will make it to my repeat line up. I also sell jams and jellies and at the local farmers market and I can't wait to unveil this one this week.

6:33AM PST on Nov 18, 2011

Thankyou....

5:29PM PDT on Nov 4, 2011

Can't wait to make me some! Thanks so much!

2:30PM PDT on Oct 31, 2011

This is very good:)

5:24PM PDT on Oct 15, 2011

Sounds delicious! I'll have to try making this!
Thanks!

12:11PM PDT on Oct 12, 2011

One good tip: After removing sterilized jars, place them upside down on lids. The air in jars will be forced to bubble up through hot jam and sterilizes as well. Let them cool it this position.

5:53AM PDT on Oct 12, 2011

It looks so good! Thanks for posting

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