Tomato Jam

From Old Farmer's Almanac — 2006

Pickles and Preserves Recipes

Yield: Makes about 2 pints.

To make these or any jars glisten, add 1 cup of vinegar to a deep pot of boiling water and dip each jar in the solution for 10 seconds. Then wipe clean with a lint-free towel.

• 4 cups ripe, fresh, Italian plum tomatoes, peeled and coarsely chopped
• 2 oranges, sliced thin and seeded
• 2 limes, sliced thin and seeded
• 4 cups sugar
• 3 tablespoons peeled, chopped, fresh gingerroot
• 2 cinnamon sticks

Combine all ingredients in a large pot over low heat, stirring until the sugar dissolves. Simmer until the jam is thick and clear, about 1 to 11⁄2 hours. Toward the end of the cooking time, stir often to prevent scorching. Remove cinnamon; pour jam into sterilized jars and seal. Process 10 minutes in boiling water.

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