Tomato Jam Recipe
Whether you are preserving summer tomatoes or using it with taste, this tomato jam will add a delicious turn to your pantry staple.
Equipment
- 1 Large saucepan or Dutch oven
- 1 Wooden spoon or spatula
- 1 Measuring cups and spoons
- 1 Sterilized glass jars
- 1 Knife and cutting board
Ingredients
- 2 Ibs ripe tomatoes
- 1 cup granulated sugar
- ¼ cup apple cider vinegar
- 1 tbsp salt
- ½ tbsp black pepper
- ½ tbsp ground ginger
- ¼ tbsp cinnamon
- ⅛ tbsp ground cloves
Instructions
- Prepare tomatoesWash and core tomatoes. Cut them into small pieces. If you like a smooth texture, pull them into a food processor.
- Mix the contentIn a large saucepan, mix tomatoes, sugar, vinegar, salt and all spices. Stir to combine well.
- Cook JamBring the mixture to make a soft boil on medium-high heat. Reduce heat and boil, stirring often, for 45-60 minutes or thick and jam. Stir often to avoid burning.
- Check for donationThe jam should be thick and shiny. You would know that it is ready when it holds shape on a spoon or plate.
- Cool & StoreAllow the jam to cool for about 1 hour. Then the spoon in the fruitless jar. Store in the refrigerator for 3 weeks or for the process for canning.
Notes
Store in airtight jar in the refrigerator for 3 weeks. For prolonged shelf life, water-bathing canning is recommended (process jar for 15 minutes). Freeze freezer-safe jars or containers for 6 months.