Tomato Jam

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.

Photo Credit: 

Lyudmila Mikhailovskaya/shutterstock

Ingredients

4 cups ripe, fresh, Italian plum tomatoes, peeled and coarsely chopped
2 oranges, peeled, sliced thin, and seeded
2 limes, peeled, sliced thin, and seeded
4 cups sugar
3 tablespoons freshly chopped 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 1-1⁄2 hours. Toward the end of the cooking time, stir often to prevent scorching. Remove cinnamon; pour jam into sterilized jars leaving ¼-inch headspace and seal. Process 10 minutes in boiling water.

Yield: 

Makes about 2 pints.

Reader Comments

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Dear Violet,

Dear Violet,
This is a recipe from 1948 Source: New York Times Magazine.

Small plum tomatoes

For each pound of cored and peeled tomatoes:

¾ pound sugar

3 cloves

1 stick cinnamon

1 ¼-inch slice peeled ginger

¼ lemon, thinly sliced, seeds discarded.

1. Select slightly underripe tomatoes, preferably the small, pear-shaped ones. Core the tomatoes, then skin them by cutting a shallow X in their rounded end and dipping them in boiling water for 30 seconds. Peel. If the tomatoes are large, slice them in half across the middle and remove their seeds. Weigh the tomatoes, then measure the sugar and spices.

2. Layer the tomatoes and sugar in a deep, heavy saucepan (enameled cast iron works best). Cover and let stand overnight — no need to refrigerate.

3. The next day, tie the spices in cheesecloth. Add the spice bag to the tomatoes along with the sliced lemon. Place over medium heat and bring to a simmer. Cook, stirring often, until the tomatoes have become slightly translucent and the syrup is thick and begins to gel. Don’t boil the syrup, or the tomatoes will fall apart. If the tomatoes finish first, remove them from the pan and reduce the syrup over medium-high heat. Remove the spice bag. Meanwhile, sterilize enough jars to accommodate the amount of preserves.

4. Fill the jars ¾ full with tomatoes and lemons (or save the lemons to eat separately), and cover the tomatoes with syrup. Seal, using your preferred canning method: paraffin or processing.

I am looking for a recipe my

I am looking for a recipe my grandfather use to make, Tomato Preserves, not jelly or jam. I don't remember all ingredients but I do know that there wasn't any orange, or lemon slices as the recipes above call for. His called for cloves, sugar, but can't remember anything more (I was a child when this was made). Can anyone help me find a recipe for Tomato Preserves?

The recipe does not give the

The recipe does not give the headspace. This is an important omission.

We recommend ¼ inch headspace

We recommend ¼ inch headspace for most jelly and jam recipes (including the recipe above).

I am interesting to make

I am interesting to make jam.and I want to do
jam for sale.so please teach to me.how to do jam.my country has many fruit.