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Rosemary Tomato Jam

Source of Recipe


From "Better Homes & Gardens: Jams and Jellies"



List of Ingredients



• 5 pounds ripe tomatoes, cored and finely chopped (9½ cups)
  
• 3 cups sugar
  
• ½ cup white balsamic vinegar
  
• 2 tablespoons finely chopped fresh rosemary
  
• 1 teaspoon salt
  






Instructions



1. In a 4- to 6-quart nonreactive heavy pot combine all ingredients. Bring to boiling; reduce heat. Simmer, uncovered, 2 hours 45 minutes to 3 hours or until reduced to a jamlike consistency and no excess liquid remains, stirring occasionally.
   
   
2. Ladle hot jam into hot, sterilized half-pint canning jars, leaving a ¼-inch headspace. Wipe jar rims; adjust lids and screw bands.
   
   
3. Process filled jars in a boiling-water canner 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
   
   Makes 4 half-pint jars
   
   






Final Comments


• Take a grilled cheese toasty to a new level:
Slather on some of this thick tomatoey red jam. The flavor pairs perfectly with white Cheddar.