Tomato Jam

I made the recipe, however, I added Mixed Pickling Spices, tied in a Cheesecloth, and let it marinate over night after boiling for 15 minutes. I also added the ginger root inside the Cheesecloth. I am entering it in the State Fair. Wish me luck!

Hi DiB's, I have been making this for 20 years and everyone loves it after they get over the shock of Tomates being sweet jam.With my kids grown up I make it into freezer jam now. Thanks for posting it.

Not to sure of the canning method required here. It sounds delicious but let me add this comment if I may. Acidification: To ensure safe acidity in whole, crushed, or juiced tomatoes, add two tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid per quart of tomatoes. For pints, use one tablespoon bottled lemon juice or 1/4 teaspoon citric acid. Acid can be added directly to the jars before filling with product. Add sugar to offset acid taste, if desired. Four tablespoons of a 5 percent acidity vinegar per quart may be used instead of lemon juice or citric acid. However, vinegar may cause undesirable flavor changes. thank you Chef Angela

I hadn't had this jam in year's it bought back alot of memories. I put in 3 1/2c. of sugar instead of 4c. It isn't as sweet.

My Mother used to make tomato preserves from a recipe she got from her Mother. I have used their recipe successfully. The quantities were the same but it did not require pectin. They also added a broken cinnamon stick. I always found this delightful. I can recall having it on toast for breakfast and sucking on the piece of cinnamon stick as I walked to school in the morning.