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Tomato Jam Recipe




Source of Recipe


Recipe Ross


List of Ingredients







10 lb. ripe red tomatoes
4 lb. sugar, divided
4 lemons
8 sticks cinnamon


Recipe




Peel tomatoes and core stem end. Place peeled tomatoes in a 2-gal. non-reactive stock pot. Do not use aluminum. Start boiling peeled tomatoes; keep stirring and ladling off thin tomato juice until what remains is semi-thick. Continue this process until most thin liquid is removed. While continuing to stir, add sugar equal to 2/3 the volume of purée. Add lemons, after halved and sliced 1/4" thick; add cinnamon stick broken into 1x1/4" bits. Keep stirring mixture periodically to keep it from sticking
to bottom of pot. Continue stirring until jam reaches consistency you desire. Let mixture cool until it can be placed in sterile jars. After thorough cooling; seal each jar with paraffin wax or process 5 minutes in a boiling water bath.