Return to Content

Tomato Jam

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

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.

Ingredients:

  • 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

Instructions:

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

Bring New England Home
Get a Free Trial Issue when you subscribe to Yankee Magazine

In this issue: 
  • 65 Best Summer Events
  • The Elusive Promise of the Maine Tides
  • The Easiest Clambake You'll Ever Make
Subscribe Today

Browse Similar Recipes

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.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111