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Tomato Jam

Tomato Jam
3 votes, 3.67 avg. rating (74% score)
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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.

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  • 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.
Updated Thursday, August 25th, 2005

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One Response to Tomato Jam

  1. Anonymous October 6, 2005 at 11:52 am #

    Have made Tomatoe Jam for years…but do not put lime in it.

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