Tomato Jam

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 7hrs 30mins
YIELD: 4 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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