Total Time
50mins
Prep 20 mins
Cook 30 mins

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.

Ingredients Nutrition

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

Directions

  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.

Reviews

(6)
Most Helpful

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!

Jeanne August 21, 2001

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.

School cooker August 14, 2007

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

Angela Marie September 05, 2006

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