Recipe by Sharon123
A lovely way to use up those tomatoes! From the Ball Blue Book of Canning! Prep time includes marinating time.
Top Review by shelteredcreature
I like this recipe, but to me, it just tastes like fancier ketchup. I followed the recipe with a mix of red and black heirloom tomatoes and added kosher salt, cracked black pepper, and a few cloves of garlic(smashed but left whole to remove before canning). I skipped the step of straining the tomatoes and lemon slices before boiling again, since I let them cook a bit longer in the first boil they broke down nicely. I had to let my batch boil more than twice as long as stated but was rewarded with a nice, thick, and smooth jam. I will definitely make this again, but probably with some fresh herbs and red wine or balsamic vinegar instead of the pickling spices and ginger. I know my husband will like it on burgers as a twist on ketchup. And, it could be a nice glaze on meatballs for a party. If you're looking for quicker recipe, I would go for one with pectin added to it. If your tomatoes are very juicy, you will be standing there for a while stirring, otherwise. Either way, worth making if you're looking for something a little different.<br/>UPDATE1/19/14<br/>I made this recipe again today. I have tried a few other tomato jams and like this one the most. I did the same as last time with the mixture of heirloom and red tomatoes, salt, pepper, and garlic cloves. Added a splash of red wine vinegar and instead of slices of lemon, just the juice and zest of 2 lemons. The slices didn't quite break down as much as I had hoped, the first time. My husband and I really like this jam in grilled cheese sandwiches, breakfast egg and cheese sandwiches, and on homemade pizza. It may seem a little sweet or odd at first, but you will start to crave it once you give it a chance.
- 1 1⁄2 quarts peeled small yellow tomatoes or 1 1⁄2 quarts green tomatoes or 1 1⁄2 quarts tomatoes (about 2 pounds)
- 1 tablespoon mixed pickling spices
- 1⁄2 inch gingerroot
- 4 cups sugar
- 1 cup thinly sliced lemon (about 2 medium)
- 3⁄4 cup water
Directions See How It's Made
- Wash and drain tomatoes.
- Do not core tomatoes.
- Tie spices and gingerroot in a spice bag.
- Combine spice bag, sugar, lemon and water in a large saucepot.
- Simmer 15 minutes.
- Add tomatoes; cook gently until tomatoes become transparent, stirring frequently to prevent sticking.
- Remove from heat.
- Cover and let stand 12 to 18 hours in a cool place.
- Remove spice bag.
- Remove tomatoes and lemon from syrup.
- Boil syrup 2 to 3 minutes or longer to thicken.
- Return tomatoes and lemon to syrup; boil 1 minute.
- Remove from heat.
- Skim foam if necessary.
- Ladle hot preserves into hot jars, leaving 1/4 inch headspace.
- Adjust two-piece caps.
- Process 20 minutes in a boiling-water canner.
- Yield: about 6 half-pints.