Ingredients
THIS RECIPE EXPIRES WHEN THE TOMATO JAM STARTS TO SELL.
This recipe might look like a lot of work, but after making it the first time, you'll see how easy it is to make. Read the entire recipe first and then create it.
4 1/2 lbs. of Roma Tomatoes or 2 large cans of Whole Peeled Tomatoes
1 cup of granulated Sugar or more to your taste
2 ½ tablespoons of Apple Cider Vinegar
Kosher salt
2 lemons if necessary
3/4 cups of light brown Sugar
Crackers and or toast, bread pancakes of your choice
1 large pot
1 Rubber Spatula
1 strainer
Directions
If you are using Roma tomatoes, mark an “X” with a knife on the top of each one and place in boiling water for about 2 minutes.
Remove from the pot and place in cold water. Then carefully remove the skin for each tomato.
Cut a tiny piece from the bottom part of each tomato.
Strain excess water from tomatoes, then squash or cut each tomato in the pot by hand into small pieces.
Note: Do not mash them like you are making mashed potatoes. Remember, you want tiny pieces of tomato in the jam, not big chunks, or large pieces.
Note: If you are using can tomatoes, drain the juice, then squash them into the pot.
Add 1 cup of the granulated sugar.
Add the ½ cup of light brown sugar.
Add the 2 ½ tablespoons of the Apple Cider Vinegar.
Add the juice from 1 lemon (more if necessary, depending on how many lemons you have).
Bring the pot to a boil, then turn down very, very low and let it reduce. (About 45 minutes to an hour, but constantly stirring.
Note: Again, it is very important to make sure the flame is very, very low, otherwise it can stick and burn.
Now stir with rubber spatula every couple of minutes until it thickens. You can tell it is almost ready when you wipe the bottom of the pot with the spatula, and the juice doesn’t run back fast. (Or to your consistency)
Add salt to your taste.
Sanitizing the Jars
1. Heat the oven to about 180 degrees.
2. Place a clean towel on a cookie sheet, then stand up the mason jars.
3. Leave in oven for about 10 minutes.
4. In small pot place the lids covered with water and boil for about 10 minutes.
Jarring
To prevent the jars from cracking, make sure the jam and jars are warm.
Before you fill the jars, add a little lemon juice. After the jars are filled to about 1/2 inch from the rim, add a pinch of salt and make sure the lids are on tight.
Place the jars back in the 180-degree oven for about ten minutes.
Store the jars in a dark place with a towel over them for at least 24 hours. After that if you can’t push in the middle of the lid, then they are ready.