Tomato Jam

[donna]

It is the end of the tomatoes in my pots on back deck. So time to make some Tomato Jam.

Homemakers since 18th century were putting up tomatoes in syrup, then serving them with custard and as condiments. Later came tomato jelly and jam. There were recipes for them in "The Virginia Housewife" and "The Fannie Farmer Cookbook". My Granny always made tomato jam.

Here is old family recipe with some additions.

Tomato Jam

3 large ripe tomatoes
1 small white onion
1/4 cup sugar
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes
juice of 1 lemon

Prep your ingredients. Remove the stems and dice the tomatoes, mince the onion, juice the lemon.

Stir together tomatoes, onion, sugar, salt, red pepper flakes, pepper, and lemon juice in a large sauté pan. Turn to medium high heat.

Let cook for 1 hour until there is minimal moisture in the pan. Stir frequently to prevent burning at the bottom. Reduce the heat and watch the last 10 minutes because without a lot of moisture and all the sugar, the jam can easily burn.

Serve warm or allow to cool completely. Store in refrigerator.

 

[donna]

Since had this recipe from several years ago for Tomato Jam, thought add this family recipe for Tomato Jelly.

Tomato Jelly

3 cups fresh tomato juice
1 lemon sliced thin and in rounds
1 package of pectin
6 cups sugar

Mix pectin with the tomato juice in stockpot. Bring to a boil. Add sugar and lemon slices. Stir until mixture comes to boil.
Pour jelly into sterilized jars and add a fruit slice. Cap with new lids and rings. Place jars in refrigerator or freezer for short term storage. For long time storage process jars in a water bath for 20 minutes. After processing in water, wait for lids to cool and seal. Store in cool dark place. Makes 6 half pints.

 

[Georgia]

I've got a Colonial Tomato Preserves recipe which is similar. I knew it must've been decent when a 10 year old boy visiting the plantation ate an entire jar of it on warm bread from the skillet.