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Sauces & Seasonings
Italian
9 half-pint jars
20 minutes
20 minutes
A sweet tomato jam that can be a condiment on a cheese board, slather on sandwiches, add spunk to roasted meats.
2 pounds yellow tomatoes (4-5 large)
1 medium organic lemon
1 medium organic orange
1 box powdered pectin (1 3/4 ounces)
7 cups sugar
1/4 teaspoon salt
1 teaspoon nutmeg, grated
1/2 teaspoon ground cinnamon
1/4 teaspoon allspice, ground
Wash, core, peel, and slice the tomatoes - you should have 4 cups.
Wash the lemon and orange, slice them thin, and chop them coarsely.
Place the fruits in a large, deep kettle and stir in the pectin. Cook and stir over high heat until juices form and liquid boils.
Add the sugar and salt and boil hard, uncovered, for approximately 10 minutes.
Add the spices during the last few minutes of cooking. Remove kettle from the heat and let mixture cool a few minutes.
Skim off foam with a metal spoon and discard.
Pour the preserves into 9 hot, half-pint jars, leaving a 1/4 inch headspace at the top.
Seal and process for 10 minutes.
Carefully remove jars and set on a towel-lined sheet pan to cool overnight.
Shortly after the jars are removed from the hot bath, you should hear a pop from each jar, indicating a good vacuum seal.
If a jar does not pop, let it cool overnight and store in refrigerator. It is not shelf stable.
Tip: after the jars are placed into the canning pot, add a tablespoon or two of vinegar to the canning water for clear, shiny jars.
