Tomato Jam

For the best flavor, this should be made with sweet summer tomatoes.

• Ready In: 7 hrs 30 mins
• Yields: 4 cups

Ingredients

• 2  lbs  ripe tomatoes
• 4  cups sugar
• 1 (2 ounce) box  dry pectin (optional)
• 2  lemons, zest of
• 2  oranges, zest of
• 1  tablespoon fresh lemon juice
• 1 (4 inch)  chunk fresh ginger, peeled and grated
• 2  cinnamon sticks

Directions

1. Peel, core, seed, and slice the tomatoes.
2. In a slow cooker, combine the tomatoes, sugar, pectin (if using), lemon and orange zests, lemon juice, ginger, and cinnamon sticks.
3. Cover and cook on LOW for 2 1/2 hours, stirring twice during cooking.
4. Remove lid from cooker, turn up to HIGH and cook 2-4 hours longer, until the jam reaches the desired consistency; dischard cinnamon sticks.
5. Ladle the warm jam into clean spring-top glass jars (or use screw tops with new lids); let stand until cool.
6. Store, covered, in the refrigerator for up to 4 months.
7. Alternative: may spoon into small plastic storage containers and freeze for up to 2 months.