Tomato Jam

READY IN: 50mins
Recipe by Diana Adcock

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.

Top Review by Jeanne

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!

Ingredients Nutrition

  • 3 lbs fully ripe tomatoes
  • 1 lemon, sliced very thin
  • 1 package powdered fruit pectin
  • 4 cups sugar


  1. Scald, peel, core and quarter tomatoes-Squeeze out seeds and juice reserving only the pulp.
  2. Bring to a boil, reduce and simmer for 10 minutes-stirring frequently-uncovered.
  3. Measure-you want 3 cups of pulp.
  4. Put pulp, lemons and pectin in a large pot-stainless or enamel.
  5. Bring to a full boil stirring constantly.
  6. Add sugar and boil rapidly for another 3 min.
  7. Cool for 5 min, stirring often.
  8. Ladle into clean, hot jars leaving 1/4 inch head space.
  9. Process for 10 minutes at altitudes up to 1000 feet.

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