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“For the best flavor, this should be made with sweet summer tomatoes.”
READY IN:
7hrs 30mins
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel, core, seed, and slice the tomatoes.
  2. In a slow cooker, combine the tomatoes, sugar, pectin (if using), lemon and orange zests, lemon juice, ginger, and cinnamon sticks.
  3. Cover and cook on LOW for 2 1/2 hours, stirring twice during cooking.
  4. Remove lid from cooker, turn up to HIGH and cook 2-4 hours longer, until the jam reaches the desired consistency; dischard cinnamon sticks.
  5. Ladle the warm jam into clean spring-top glass jars (or use screw tops with new lids); let stand until cool.
  6. Store, covered, in the refrigerator for up to 4 months.
  7. Alternative: may spoon into small plastic storage containers and freeze for up to 2 months.

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