Thursday, September 22, 2016

Sweet Tomato Jam
makes 3 cups

                                                                   Prepartation time: 30 minutes
                                                                   Cook time:           45 minutes
                                                                   Process time:       10 minutes, 
                                                                                            adjusting for altitude 
                                                                   Total time:            1 hour 25 minutes


                                                 2 pound plum tomatoes, coarsely chopped
                                                 1 ½ cups light brown sugar
                                                 1 tablespoons honey
                                                 1 lemon, zested and juiced
                                                 1 teaspoon salt
                                                 1 teaspoon red pepper flakes


prepare the tomatoes:

Cut a cross in the end of each of the tomatoes.

Place the tomatoes in boiling water to blanch, about 1 minute; you'll know the tomatoes are ready to be removed when the edges of the inscribed crosses curl up.

Remove with a slotted spoon and immediately immerse the blanched tomatoes in a pre-prepared ice bath.  One by one, peel the tomatoes and place the peeled tomatoes in a bowl.

mill the tomatoes:

Several at a time, place the peeled tomatoes in a food mill positioned over a large bowl and process the tomatoes through it.  Continue to process until all the tomatoes have been processed.

Processing through a food mill will remove all the seeds.

cook the jam:

Combine the milled tomatoes, the sugar, the honey, the lemon juice and zest and the crushed red pepper flakes in large, heavy-bottomed saucepan over medium-high heat and bring the mixture to a simmer, stirring often.  

Continue simmering, uncovered, until the mixture reaches about 220° F. on a candy thermometer or becomes thick and syrupy, about 45 minutes.

jar the jam:

Remove from the heat and place jam into sterilized jam jars, cover and process as you would any canned vegetables or use immediately.


Jam can be used as a spread for crackers, as a sandwich spread, or as an accompaniment for ham, turkey, or pork.

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