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This is a very good old time jam thats great on toasted english muffins-not to mention a great way to use a surplus of tomatoes.
- Scald, peel, core and quarter tomatoes-Squeeze out seeds and juice reserving only the pulp.
- Bring to a boil, reduce and simmer for 10 minutes-stirring frequently-uncovered.
- Measure-you want 3 cups of pulp.
- Put pulp, lemons and pectin in a large pot-stainless or enamel.
- Bring to a full boil stirring constantly.
- Add sugar and boil rapidly for another 3 min.
- Cool for 5 min, stirring often.
- Ladle into clean, hot jars leaving 1/4 inch head space.
- Process for 10 minutes at altitudes up to 1000 feet.
I made the recipe, however, I added Mixed Pickling Spices, tied in a Cheesecloth, and let it marinate over night after boiling for 15 minutes. I also added the ginger root inside the Cheesecloth. I am entering it in the State Fair. Wish me luck!
Hi DiB's, I have been making this for 20 years and everyone loves it after they get over the shock of Tomates being sweet jam.With my kids grown up I make it into freezer jam now. Thanks for posting it.
Not to sure of the canning method required here. It sounds delicious but let me add this comment if I may. Acidification: To ensure safe acidity in whole, crushed, or juiced tomatoes, add two tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid per quart of tomatoes. For pints, use one tablespoon bottled lemon juice or 1/4 teaspoon citric acid. Acid can be added directly to the jars before filling with product. Add sugar to offset acid taste, if desired. Four tablespoons of a 5 percent acidity vinegar per quart may be used instead of lemon juice or citric acid. However, vinegar may cause undesirable flavor changes. thank you Chef Angela