Tomato Jelly Food

SPICY TOMATO JAM

Steps:

• Place the tomatoes in a large pot and pour the boiling water over the tomatoes; allow to sit 5 minutes. Remove tomatoes from boiling water and place in ice-cold water until cool enough to handle. Slip off skins and stems.
• Coarsely chop the tomatoes in a food processor; reserve any juices and add to chopped tomatoes.
• Combine vinegar, apple juice, brown sugar, salt, black pepper, mustard, allspice, cumin, and cayenne pepper in a large non-reactive pan over medium heat; cook and stir until sugar dissolves completely; stir in the chopped tomatoes. Bring the mixture to a boil; reduce heat and simmer, stirring frequently, until liquid has reduced by half, 30 to 45 minutes. Add the lemon slices and cook another 15 minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 30 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

TOMATO JAM

Steps:

• Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.
• Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week.

HOW TO MAKE HOMEMADE TOMATO JAM

Steps:

• The first thing you must do before preparing tomato jam is peel and chop all the tomatoes. If you find peeling the tomatoes difficult, we recommend that you were a cross in the base, put them in water to boil for a few seconds. Now it's sure you will not have any trouble removing the skin.
• Once peeled and sliced, weigh the tomatoes to balance the amount of sugar. To make tomato jam you need to calculate the sugar depending on the weight of the tomatoes. For every kilo of tomatoes you will need half a kilo of sugar. So, if you now have 450g tomatoes, you will need 225g of sugar.
• Add the chopped tomatoes, sugar and lemon juice to a pan and leave for 2 or 3 hours. Thus all the ingredients will begin to mix and will dissolve easier over the heat. With this jam you can make different and original tomato desserts, or prepare cracker snacks using a different jam to the fruit jam you normally use.
• Once the two to three hours has passed, put the pan to simmer and stir the mixture constantly with a wooden spoon or other utensil, until it forms a consistent homogeneous mass. Check the thickness by letting a few drops fall, if it is still liquid it needs more time, if instead the drops fall slowly and stick together the tomato jam is ready. It needs approximately 45 minutes.
• Take the jam off the heat a few minutes before it reaches the appropriate thickness as it will become more compact and consistent as it cools. To check the thickness of the jam, take a tablespoon of jam and place it in the fridge. Once it cools, you will know its consistency. Put the tomato jam in sterilized airtight jars so it does not spoil and keeps until you need it. You see, making tomato jam is very simple and does not require difficult or expensive to find ingredients. Test this recipe and make desserts prepared with tomato, snacks or different breakfasts.

TOMATO JAM

Steps:

• In a medium saucepot set over medium heat, heat olive oil, add garlic, ginger, and red onion, and saute until translucent. Add tomatoes, breaking them up with a wooden spoon. Add vinegar, honey, brown sugar, ginger, cloves, cinnamon, and star anise.
• Simmer, stirring occasionally, until tomatoes have dissolved and liquid has evaporated, 60 to 75 minutes. Discard cinnamon sticks and star anise before serving. This jam may be stored in an airtight container in the refigerator for up to 2 weeks.

TOMATO PRESERVES

Steps:

• Slice an x in the top of each tomato. Place in a pot of boiling water until skin begins to peel off. Immediately place in a bowl of ice water. Slough off skin and remove stem button.
• Weigh tomatoes and place in a non reactive bowl (plastic or glass). Gently squeeze tomatoes by hand or with a wooden spoon to release juice. Add an equal weight of sugar. Let stand for 12 hours.
• When ready to cook, place two metal teaspoons in the freezer.
• Drain juice into a large sauce pan. Boil until the syrup thickens and falls of a spoon in heavy drops. Approximately 20 minutes.
• Rough chop the tomatoes and add to the thickened syrup. Grate the lemon zest and add to the syrup. Cut lemon in half and squeeze juice into the syrup. Add the ginger or cinnamon.
• Boil mixture until thick for 20-30 minutes, stirring occasionally.
• To test for doneness, remove one spoon from the freezer. With the spoon you used to stir the preserves remove a small amount of jam and pour into the frozen spoon. Tilt the frozen spoon over the pot, if the preserves pour off in large thick drops it is done. If it pours off quickly, boil for another few minutes and retest with the other frozen spoon.
• Remove ginger or cinnamon. Put preserves in sterilized jars and boil in a water bath canner for 20 minutes.

TOMATO JELLY

Steps:

• Blanch tomatoes in boiling water and peel off skin discarding it. Coarsely chop tomatoes and place in a jelly bag or cheese cloth and let drain until you have 4 cups juice. Squeeze bag once in a while and add some water if needed to help it drain well. May have to drain in batches.
• Bring juice to a full rolling boil on stove top cook 1 minute. Stir in sugar, pectin and lemon juice. Return to a boil and boil hard for 1 minute. Ladle into jars and process in hot water bath for 15 minutes.

TOMATO JAM

Steps:

• Pulse the tomatoes and onions: Core, halve, and de-seed the tomatoes. Put the tomatoes and the onion spice mixture into a food processor and pulse about 10 times. You want the finished product to be combined, look uniform in shape, but still have a little texture. You don't want to pulse it so much that it's smooth like a sauce.
• Serve or store: Serve immediately or transfer to a lidded container and store in the refrigerator for 1 week. Can be served warm or cold. The jam can also be frozen for up to three months.

TOMATO JAM

Steps:

• Wash and remove the tomato skin and seeds.
• In a saucepan, place the tomato cut into small pieces together with the sugar and the cinnamon sticks. Stir with a spoon and bring to a boil over high heat. When starts boiling, reduce to low heat and simmer about 1 hour and 20 minutes until thickens (pass a wooden spoon in the bottom of the saucepan and if it leaves a trail like a road, the sweet is ready), stirring occasionally.
• Turn off the heat, remove the cinnamon sticks and let cool to room temperature. Reserve the sweet in a glass jar tightly closed.

TOMATO JELLY

Steps:

• 1. Skin and chop tomatoes and place in pot with the sugar, few cloves (like 3 or 4)and lemon slices, cooking on a medium heat about 20 minutes or so, until thickened. Watch it closely so it doesn't burn, stirring constantly.
• 2. Fill small jars that have been sterilized with the hot jelly, wipe off the rims and apply the seals and lids. Place on counter to cool and listen for them to seal.
• 3. I added a package of pectin because, if I remember right, it is a very thin consistency, like almost too thin and it needs to be thickened up a bit.
• 4. Enjoy !!

TOMATO JAM

Steps:

• Bring a large saucepan of water to a boil. Using a paring knife, cut out the stem end of each tomato, then slice a shallow X in the bottom.
• Plunge the tomatoes into the boiling water until their skins loosen, about 30 seconds. Remove them with a slotted spoon and let cool. When cool enough to handle, slip off their skins. Discard the water, but save the saucepan for cooking the jam.
• Halve the tomatoes at their equator and gently squeeze out the seeds and juice. Cut the tomatoes into 1/2-inch (1.5-cm) pieces.
• Return the tomatoes to the saucepan and stir in the sugar, pepper, and salt. Cook over medium heat, stirring frequently to ensure that the mixture is cooking evenly, until most of the liquid has cooked off. If foam occasionally rises to the top, skim it off with a large spoon. Remove from the heat and stir in the lemon juice.
• Ladle the jam into clean jars. Cover tightly, let cool, and refrigerate.
• Storage:
• The jam will keep for at least 6 months in the refrigerator.

GREEN TOMATO JAM

Steps:

• Rinse and pat dry the green tomatoes.
• Remove the core and cut into slices that are ½-inch thick.
• Place the tomato slices in a large, heavy bottomed pot.
• Peel the lemon zest from the lemon and slice as thinly as possible.
• Slice the lemon half into ¼-inch slices.
• Add the lemon slices, lemon zest, sugar, honey and water to the pot.
• Over medium-high heat, bring the mixture to a boil and then lower the heat and simmer for about 1½ hours. Stir the mixture every few minutes.
• Once the jam has thickened, spoon into sterilized jam jars and allow to cool down completely.
• Once the jam filled jars have cooled down, cover and refrigerate if using right away or freeze for longer storage period.

TOMATO JAM RECIPE

Steps:

• Chop the tomatoes into large chunks. Add to a large stock pot along with the onions and all the other ingredients. Stir to combine.
• Heat the stock pot over medium heat on the stove and bring to a boil. Reduce the heat to low and simmer for 2.5-3 hours until a jam consistency is achieved
• Place in an air tight container and keep in the fridge for up to two weeks.

TOMATO JAM

Steps:

• Peel and seed the tomatoes. Score the bottom of the tomatoes with an 'X'. Bring a large pot of water to a boil and fill a large bowl with ice water. Drop the tomatoes into the boiling water for about 2 minutes, until the skin starts to peel away from the tomatoes. Immediately transfer the tomatoes to the ice water bath for 1 minute. Remove the tomatoes from the ice bath and let them drain on a clean kitchen towel for a few minutes. Then, simply peel the skin away and discard.
• Cut the peeled tomatoes into quarters. If the tomatoes are beautifully ripe and red inside, scoop the seeds out with your fingers. If the tomatoes are white and pithy on the inside, cut the pithy flesh and seeds out and discard. Dice the remaining tomato into small cubes. Set aside.
• Heat the olive oil in a large saucepan. Sauté the onions for a few minutes, until translucent. Add the brown sugar. Lower the heat and cook for about 10 to 15 minutes, until the onions are browned and caramelized, stirring occasionally.
• Add the diced tomatoes, sundried tomatoes, tomato paste, balsamic vinegar, red wine vinegar, water, Italian seasoning, salt and freshly ground black pepper. Simmer for 30 minutes, stirring occasionally, until the jam has reduced and thickened. Let the jam cool for 10 minutes and then stir in the fresh basil.
• Serve at room temperature with bread or crackers, or as a spread on sandwiches, tossed with pasta or on top of grilled chicken.
• The jam can be stored in jars for up to 3 weeks, or preserved for longer with the water bath canning method.

HOMEMADE TOMATO JAM

Steps:

• Bring a large pot of water to boil, and blanch the tomatoes a few at a time, until the peels loosen (about 1 minute). Transfer immediately to an ice bath to cool, and peel carefully. Remove the cores and dice.
• Place the diced tomatoes in a large saucepan with the rest of the ingredients, and stir to combine. Bring the mixture to a simmer over medium-high heat, then reduce the temperature to medium, keeping a slow simmer going.
• Cook for 1-2 hours, stirring occasionally and adjusting the heat as needed, until the mixture is thick and syrupy. Remove from the heat and transfer to another container to cool.
• Serve at room temperature, or store in an airtight container and refrigerate for up to three days.

TOMATO JAM

Steps:

• Drop the tomatoes into boiling water for 30-40 seconds then immediately submerge in ice water.
• Peel, core and dice fresh tomatoes to equal 12 cups.
• In a heavy bottomed saucepan, saute the diced onion over medium-high heat in 2 Tbsp of olive oil. Cook for 5-7 minutes until the onion has softened and browned. Add 2 clove minced garlic and continue cooking until fragrant around 1-2 minutes.
• Add the diced tomatoes, brown sugar, apple cider vinegar and seasonings to the pot with half of the tomato paste and the lemon juice. [Tip: Reserve the remaining tomato paste to adjust the thickness at the end of cooking]
• Simmer over medium-low for 1 1/2 hours or until reduced by half and thickened.
• Cover with a lid, but leave off-set to allow the moisture to evaporate. Stir periodically to prevent sticking.
• At the end of cooking, test the thickness and add additional tomato paste if desired mixing until the tomato paste is fully dissolved. Adjust the amount according to the juice released by the tomatoes and your preference.
• Use an immersion blender or ladle into a stand blender and blend until chunky smooth.
• Cool to room temperature, then chill thoroughly for 8 hours or overnight before using.
• May be stored chilled in an airtight container for up to week.

THREE TOMATO JAM RECIPES

Steps:

• Combine all ingredients from your jam of choice in a saucepan, then simmer over med-low heat. Stir occasionally and gently. Simmer about an hour or until the mixture thickens to a jam-like consistency (who'd have thought.)
• Put tomato jam into sterilized jars. For longer storage, can in a water bath (cover with water about 1" above jars & simmer for about 15 min.) or just store in the fridge to keep for a couple weeks.

SWEET AND SAVOURY TOMATO JAM

Steps:

• Put all ingredients in a 2-quart pot and bring to a gentle boil; reduce heat to a simmer
• Cook until thickened and jam-like (about 12 hours), stirring regularly to avoid any bottom pot stickage
• Transfer to sterilized glass jars and store in refrigerator for up to two weeks, or process for 15 minutes in water bath

TOMATO PRESERVES

Steps:

• Step 1: Wash approximately 2 1/2 to 3 pounds of firm, ripe tomatoes. Scald, peel, and chop tomatoes.
• Step 2: Place chopped tomatoes in a saucepan and heat slowly to simmering, stirring constantly to prevent sticking and burning. Cover and simmer 10 minutes, stirring occasionally.
• Step 3: Measure 3 to 4 cups of the cooked tomatoes into a large saucepan. Add 1/2 teaspoon grated lemon rind, 3/4 teaspoon cinnamon and the strips of lemon rind from 1 lemon (optional).
• Step 1: Sterilize 5 to 6 (1/2 pint) jelly or Mason canning jars.
• Step 2: Add 1/4 cup lemon juice to the 3 to 4 cups of prepared tomatoes in the saucepan. Measure out 4 1/2 cups sugar and set aside.
• Step 3: Stir 1 box powdered pectin into the prepared tomatoes in the saucepan. Bring to a boil over high heat, stirring constantly.
• Step 4: At once, stir in the sugar. Stir and bring to a full rolling boil that cannot be stirred down. Then boil hard for 1 minute, stirring constantly.
• Step 5: Remove from heat. Skim off foam.
• Step 6: Pour hot jam into hot jars, leaving 1/4 inch of head space (space at the top of the jar). Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids.
• Step 7: Process in a boiling water canner for 5 minutes at normal altitude. Set aside to cool and seal. Sealed jars may be kept on the pantry shelf; store unsealed jars in freezer.

SMOKY SPICED TOMATO JAM RECIPE

Steps:

• Prepare canner, jars, and lids. See The Ball Complete Book of Home Preserving for guidance. Lay out a clean towel, along with a small bowl of white vinegar (to wipe off rims) and your canning supplies on a clean counter.
• Combine all ingredients in a large, stainless steel jam pan.
• Bring to a boil over high heat and then reduce heat to simmer
• Simmer the jam, stirring frequently until it reduces such that you can run a spoon through it and the jam doesn't quickly fill the void left by the spoon. This will take approximately 2 hours. I had to turn on and off the heat when I couldn't watch it and mine took closer to 3.5 hours.
• Remove the pot from the stove and spoon the jam into your prepared jars.
• Leave 1/2" headspace.
• I really like a wide-mouth canning funnel for this step.
• Wipe the rims with vinegar, apply your gaskets, lids, and clips if using Weck or your rims and lids if using Ball/Kerr.
• Process in a boiling water bath for 20 minutes.
• Let rest, undisturbed for 24 hours after removing from the water bath.
• Refrigerate any jars that don't seal correctly. The gasket tab on the Weck Jars will point downward when sealed and the lid on the Ball Jar will sink in when sealed.

CERTO TOMATO JUICE JELLY

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Combine tomato juice and lemon juice in 6- or 8-qt. saucepot.
• Stir sugar into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches; add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

PORTUGUESE TOMATO JELLY

Steps:

• Purée the tomatoes in a food processor, working in batches if necessary. Pass the pulp through a sieve, pressing with the rounded side of a ladle or spoon to extract as much juice as possible. Measure out 1 quart (4 cups) juice.
• In a large pot, heat the sugar and water, dissolving the sugar to make a syrup, and bring the syrup to a boil. Boil to string stage (240°F/115°C on a jelly thermometer). This could take as long as 30 minutes. ☞TESTER TIP: You can test this by using a spoon to drop a little syrup in ice water. Dip your fingers in the ice water and take a small bit of syrup off the spoon. Quickly press it between your index finger and thumb, then pull them apart. If a thread or string of sugar forms, the sugar is ready.
• When the sugar reaches 240°F (115°C), take the pot off the heat, pour in the tomato juice and lemon juice, and quickly stir to dissolve the sugar lumps that form.
• Return the pot to the stove and keep stirring with the pot over high heat, until it reaches jell stage (220°F/105°C), 20 to 25 minutes. Pay careful attention because the jelly will rise up in the pot and will need constant stirring with a wooden spoon to reduce the volume. As it cooks, the syrup progresses from a pale peachy color to a russet red. As time passes the color darkens more rapidly, turning this russet red just at jell point. Nearing this crucial point, you will also begin to hear the snap and crackle of air bubbles breaking at the surface and popping against the thick syrup. This means you're almost there. If you wish to test the jell point, pull the pot off the heat and spoon a little jelly onto a plate to see if it sets up in a minute or two. The jelly has a very soft, loose consistency and will not end up completely firm like some jellies.
• When the jelly is ready, pour it into sterilized jars. The jelly, curiously, does not set up clear like other jellies but is has a red dotted appearance. Process the jars in a boiling-water bath for 10 minutes.

TOMATO JELLY

Steps:

• Combine tomato and lemon juice in a large pot.
• Add sugar and butter (if using-the butter is to reduce foaming).
• Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
• Stir in pectin.
• Return to full rolling boil and boil exactly 1 min., stirring constantly.
• Remove from heat.
• Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/8 inch of tops.
• Wipe jar rims and threads clean.
• Cover with two-piece lids.
• Screw bands tightly.
• Process 5 minutes in boiling water bath canner.

TOMATO JAM

Steps:

• Peel the tomatoes and cut them into small pieces. Add the sugar and boil together for 1 hour. Add the vinegar, cinnamon, cloves and salt. Boil until thick like jam. To prevent sticking, cook in a Dutch oven.
• Pour into sterilized jars and seal tightly with lid.

TOMATO JAM

Steps:

• Scald, peel, core and quarter tomatoes-Squeeze out seeds and juice reserving only the pulp.
• Bring to a boil, reduce and simmer for 10 minutes-stirring frequently-uncovered.
• Measure-you want 3 cups of pulp.
• Put pulp, lemons and pectin in a large pot-stainless or enamel.
• Bring to a full boil stirring constantly.
• Add sugar and boil rapidly for another 3 min.
• Cool for 5 min, stirring often.
• Ladle into clean, hot jars leaving 1/4 inch head space.
• Process for 10 minutes at altitudes up to 1000 feet.

TOMATO JELLY

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Remove skins and seeds from tomatoes. (See tip.) Finely chop tomatoes. Measure exactly 7 cups prepared tomatoes (with their juices) into 6- or 8-qt. saucepot; bring to boil. Cover; simmer on medium-low heat 2 to 3 min. or until tomatoes are softened. Blend with immersion blender until smooth. (Or, use your regular blender or food processor to process the tomatoes, in batches if necessary, until smooth.) Add lemon juice, garlic and crushed pepper to tomatoes; mix well.
• Combine 1/4 cup sugar and pectin. Add to tomato mixture in saucepot; mix well. Add oil to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in honey, basil and remaining 3-3/4 cups sugar. Return to full rolling boil; cook exactly 1 min., stirring constantly. Remove from heat. Skim off and discard any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

REFRIGERATOR TOMATO JAM RECIPE

Steps:

• Combine all ingredients in a heavy saucepan or Dutch oven. Bring mixture to a boil over medium heat, stirring often.
• Reduce heat to simmer, stirring occasionally until the texture becomes consistent with jam (approximately 1 hour and 15 minutes). Taste and adjust seasoning if needed.
• Cool and store in an airtight container and store in the refrigerator or freezer.

SUMMER TOMATO JAM RECIPE

Steps:

• Wash and core the tomatoes. Cut off any bad spots and discard.
• Place the tomatoes in a heavy-bottomed saucepan, and add the sugar, vinegar, salt, and black pepper.
• Cook over medium heat. As the tomatoes soften, break them down with the back of a wooden spoon.
• Once the tomatoes are very soft and smooshy, run all of them through a food mill with the medium disc to get out most of the seeds and all of the tomato skins. Be sure to scrape down the underside of the food mill. You don't want to miss any of the goodness.
• Return the tomato pulp (which will be very soupy) to the pan.
• Add the pepper flake, and cook over medium-low heat, stirring occasionally to prevent sticking, until the jam is much reduced and very thick. When you run your spatula along the bottom of the pan, you should be able to see the bottom of the pan for a couple of seconds before the jam runs back.
• Pour into a very clean pint jar. The jam most likely will not fill the jar, just so you know.
• Cool and then refrigerate. Use within 3 weeks.

TOMATO JAM

Steps:

• Score an X in the bottom of 3 pounds of tomatoes and cook in boiling water for about 30 seconds. Drain, transfer to a bowl of ice water, then peel and dice. Combine the tomatoes with 1 cup granulated sugar, 1/2 cup light brown sugar and 2 tablespoons cider vinegar in a large pot over medium heat. Add 1/2 teaspoon kosher salt, 1/4 teaspoon each ground coriander and cumin and the juice of 1 lemon. Cook, stirring, until thick, about 1 hour; let cool. Serve with cheese and crackers.

PRESERVING SUMMER -- TOMATO JAM

Steps:

• Using a sharp knife, score the bottoms of each tomato in a cross, then plunge the tomato into boiling water for about 20 seconds. Remove and let cool, and when cool enough to handle, peel and roughly chop the tomatoes over a large pot, to catch the juices. (This is not a neat process. You might want to wear an apron.) Discard the skins, and place the tomato chunks into the pot.
• Add the lemon juice to the pot, and add the lemon halves to the pot with the tomatoes. Heat the tomatoes over medium heat. Add the sugar, 1 cup at a time, stirring after each addition, and waiting about 10 minutes in between each addition. Lightly crush the tomatoes, or use a hand blender to puree slightly, and let cook over medium heat, stirring frequently, until the jam begins to jell and the entire mixture is bubbling like a swamp, being careful not to let it burn. Remove the lemon halves.
• Ladle into hot canning jars with new lids, and process in a boiling water bath for 10 minutes.
• Makes approximately 2 pints.

TOMATO JAM

Steps:

• Combine all ingredients together in a small saucepan. Simmer over medium heat, stirring occasionally, for 1 1/2 to 2 hours or until you can run a spoon through it and no liquid fills the space.
• Chill and place into a glass jar. Refrigerate and use within 10 days.

TOMATO JAM

Steps:

• Combine all ingredients in a large, non-reactive pot. Bring to a boil and then reduce temperature to a simmer. Stirring regularly, cook at a low boiluntil 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.
• When the jam has cooked down sufficiently, remove from heat and fill jars, leaving 1/4 inch of head space. Wipe rims, apply lids and twist on rings. Process in a boiling water canner for 20 minutes.
• When time is up, remove jars from water bath and allow them to cool. When jars are cool enough to handle, test seals. Store jars in a cool, dark place for up to one year.