Before we get to the tomato jam recipe, I want to remind you of the reasons for canning & preserving safety by sharing a story with you of some local history. In 1922, the headline read:
Five Victims (1922)
Mr. Tuttle did indeed die from the toxin, as did the birthday girl who was celebrating her 14th birthday. It is a sad and tragic reminder that when we can and preserve our harvests that safety is very important. Canning and preserving has come a long way since 1922.
So PLEASE, PLEASE, if you have never ever canned anything PLEASE purchase a Ball Canning book or print out and read (carefully) the information from the National Center of Home Food Preservation regarding canning. Obtain this information while we still have the opportunity of a 'free' internet and you can still easily find the Ball Blue Book of Canning.
So with that all said, I would now like to share a tomato jam recipe that is easy to prepare and very good on toast. This recipe is from NCHFP.. Their recipe calls for pectin to thicken rather than cooking the jam down to thicken, and they do include a link for the Principles of Home Canning to read up on if you have never canned or need a refresher.
Recipe from the NCHFP:
Spiced Tomato Jam
with powdered pectin
- 3 cups prepared tomatoes (prepare about 2¼ pounds tomatoes)
- 1½ teaspoons grated lemon rind
- ½ teaspoon ground allspice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ cup lemon juice
- 4½ cups sugar
- 1 box powdered pectin
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
To Prepare Tomatoes – Wash firm ripe tomatoes. Scald, peel, and chop tomatoes. Place chopped tomatoes in saucepan and heat slowly to simmering, stirring constantly to prevent sticking and burning. Cover and simmer 10 minutes, stirring occasionally. Measure 3 cups of the cooked tomatoes into a large saucepan. Add lemon rind, allspice, cinnamon and cloves.
To Make Jam - Sterilize canning jars. Add lemon juice to the prepared tomatoes in the saucepan. Measure sugar and set aside. Stir powdered pectin into prepared tomatoes. Bring to a boil over high heat, stirring constantly. At once, stir in sugar. Stir and bring to a full rolling boil that cannot be stirred down. Then boil hard for 1 minute, stirring constantly.
Remove from heat. Skim off foam. Pour hot jam into hot jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.
|Table 1. Recommended process time for Spiced Tomato Jam With Powdered Pectin in a boiling water canner.|
|Process Time at Altitudes of|
|Style of Pack||Jar Size||0 - 1,000 ft||1,001 - 6,000 ft||Above 6,000 ft|