Tomatoes. Tomatoes are all over my counter, and a ton, maybe literally are still left in my garden. My hubby planted 7 tomato plants this year, I think secretly hoping I’d make a lot of salsa. And I have. 4 batches in fact. But I’m done with salsa. I wanted something yummy, something different. So it’s Tomato Jam. Seriously one of my favorite canning recipes to date.
I’ll share the recipe with you, because you all deserve to find happiness with tomatoes. It’s a great recipe. Spread it on top of meatloaf, smother your favorite burger with it. Dip home fries for the best treat of your life. Or even make a BLT in the middle of winter, snow on the ground, and savor the fresh tomato taste you enjoy all summer long.
Tomato Jam (Makes 5 pints)
16 cups seeded, tomatoes, diced (Roma have the most flesh and are the easiest to seed)
1 cup sugar (only if tomatoes are not ripe enough or sweet enough)
1/2 cup bottled lime or lemon juice
1 teaspoon grated peeled fresh ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 tablespoon sea salt
1 tablespoon red pepper flakes
Prepare tomatoes, and place into a large pot, turn the heat onto medium. Add remaining ingredients, and stir until combined. Stir every few minutes. As the mixture reduce, you will need to stir more often. The tomatoes will reduce by half when the recipe is done. Which will take 3-4 hours. It will become a sticky, sweet jam.
To seal in a water bath:
Once your jam has reduced by half, it will be a dark, beautiful, glossy red color. Ladle into prepared pint jars, and wipe rims, seal with warm lids and rings, and process in a boiling water bath for 30 minutes. Tomato jam sealed in this manner will last 2 years in a cool, dry place. If you’re that lucky. We are loving this recipe. I’m hoping to have some well into the winter. I made 3 batches. Which is a labor of love. But I’m so excited!