Return to Content

Tomato Jam

Tomato Jam
2 votes, 3.00 avg. rating (66% score)
by
Submit a Recipe Image

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

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

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

Comments maybe edited for length and clarity.

yankee-giftsub-apr2014-v2