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French Tomato Jam

Source of Recipe


From "Desserts with a Difference"






List of Ingredients



• 2 lbs. red ripe tomatoes (about 4 medium-size), cored
  
• 1 Granny Smith apple, cored and peeled
  
• 2/3 cup apple juice
  
• 3 cups granulated sugar
  
• 1/2 tsp cinnamon
  
• 1/4 tsp ground cloves
  
• Finely grated peel of 2 lemons
  
• Juice of 2 lemons
  






Instructions



1. Bring a pan of water to a boil; add the tomatoes and time 30 to 60 seconds, or until the skins start to crack. Drain and cool slightly. Peel, seed and chop very finely.
   
   
2. Chop the apple finely. Combine the tomatoes, apple and apple juice in a large saucepan and cook gently over medium heat until tender, about 10 minutes.
   
   
3. Add the sugar and stir until dissolved. Add the cinnamon, cloves, lemon peel and juice. Bring to a boil. Reduce the heat slightly and cook at a low boil, stirring occasionally, until thickened -- about 30 to 45 minutes.
   
   
4. Test for setting point with a candy thermometer (it should register 220 degrees, F) or by pouring a few drops on a chilled saucer. Let cool. It is ready if the jam wrinkles when one side is lightly pressed. If not, return to the heat and boil a few minutes more, then test again.
   
   
5. Remove from the heat and ladle into hot sterilized jars. Seal and process in a boiling water bath 10 minutes.
   
   Makes 3-1/2 to 4 cups
   (4 half-pint jars)