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4 Comments

Tomato Jam

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I think this was the predecessor to catsup, and it’s much better. Catsup seems kind of bland to me – but boy do I like this tomato jam collage stuff. We first tried it on hamburgers (and it completely ruined any chance catsup had of getting on my hamburger again). If using fresh tomatoes, make sure they’re big, bold, high flavor tomatoes – don’t bother with insipid hybrids. It’s good on pork, beef, grilled onions, roasted vegetables, and I’m wondering about a cracker with goat cheese. 

Anyway, I found it at “The Splendid Table” ” blog under Sweet and Piquant Tomato Jam. I also love it because you just have to core the tomatoes, no seeding or peeling – what a joy when the tomatoes are pouring out of the garden!

We’re having a plentiful tomato year so I’m planning to put lots of this in the freezer.

Tomato Jam

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Ingredients
  

  • 2 lbs flavorful fresh tomatoes (or 2 28 ounce cans whole tomatoes (Muir Glen suggested, cored & roughly chopped, but not seeded or peeled , thoroughly drained))
  • 1 cup sugar
  • Grated zest of 1 lemon
  • 2 tablespoons fresh lemon juice (more as desired)
  • 1/4 teaspoon good tasting hot chili powder (more as desired)
  • 1/4 teaspoon ground allspice (fresh ground is especially good)
  • 1/8 teaspoon salt

Instructions
 

  • In a 12 inch skillet, combine all the ingredients, and bring to a boil.
  • Cook at a lively bubble, scraping down the sides of the pan and stirring often, until the tomatoes are thick and sizzling (watch the heat so they don't burn).
  • Let cool and taste to see if more lemon juice or chili is needed and adjust seasonings accordingly.
  • Scrape the jam into a glass bowl or pint freezer jars (it will keep for a week in the refrigerator).

Notes

The jam is done when the tomato liquid is thick, syrupy and has glossy bubbles (glossy bubbles are a sign that the fruit's water has cooked away, and the sugar is liquefying).
Tried this recipe?Let us know how it was!

 

Related posts:

3 Ways to Preserve Fresh Summer Berries
Make Tomato Juice from Fresh Tomatoes Easily (w/Kitchenaid Mixer)
Freezing Avocados By Vacuum Sealing (Packing)
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Filed Under: Freezing

About Lesa

Lesa Wilke is a homesteader and freelance writer who loves to inspire others on their journey to more sustainable lifestyles. She accomplishes this by sharing the skills she’s learned (plus support, advice & tips) while farming goats, chickens, honeybees, and produce.

« Fall Division of Spring and Summer Blooming Perennials
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Comments

  1. Janine E Matheson says

    December 13, 2020 at 10:56 pm

    Can this be made from fozen and can it be cNned for long term

    Reply
    • Lesa says

      December 14, 2020 at 4:01 pm

      Hi Janine, I’m thinking that this might not work well starting with frozen tomatoes because freezing will have destroyed the cell walls causing a lot of water to be released. However, canning it for long term should be fine.

      Reply

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