Ingredients for Tomato Jam
- 2 pounds ripe tomatoes
- Lemon
- Powdered Fruit Pectin
- 4 cups granulated sugar
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How to Make Tomato Jam
- Scald, peel, core, and quarter 2 pounds of tomatoes. Squeeze out seeds and juice, reserving only the pulp.
- Bring the tomato pulp to a boil in a large saucepan. Reduce heat to low, simmer uncovered for 10 minutes, stirring frequently.
- Measure the pulp; you should have approximately 3 cups. Discard any excess.
- Combine 3 cups of tomato pulp, 1/2 cup lemon juice, and 1 pouch (1.75 oz) liquid pectin in a large stainless steel or enamel pot.
- Bring the mixture to a full rolling boil over high heat, stirring constantly.
- Stir in 4 cups of granulated sugar. Continue to boil rapidly for 1 minute, stirring constantly.
- Remove from heat and let cool for 5 minutes, stirring frequently to prevent scorching.
- Ladle the hot jam into sterilized, hot half-pint jars, leaving 1/4 inch headspace.
- Process the filled jars in a boiling water bath for 10 minutes at altitudes up to 1000 feet. Adjust processing time according to your altitude (consult a canning guide for specific instructions).
- Remove jars and allow to cool completely. Listen for the satisfying 'pop' of the seals. Store in a cool, dark place.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
835g
Fat
0g
Carbs
75g
