Tomato Jam
Ingredients
- 10 pounds tomatoes, plum or cherry are best
- 6½ cups granulated sugar
- ½ cup orange juice
- 2 teaspoons cinnamon
- 1 teaspoon ground cloves
- 2 tablespoons kosher salt
- 2 tablespoons red chili flakes
Instructions
- Feel free to cut this recipe in half if you don’t have such an abundant yield, but keep in mind that tomatoes will cook down considerably. Combine all ingredients in a heavy-bottom stockpot and bring to a boil over high heat. Reduce the heat and simmer for 1–2 hours, until thick but still spreadable. Transfer to sterilized 8-ounce glass jars for canning and process in a boiling water bath for 1 hour. Remove from the water bath carefully and spread them out on a clean kitchen towel. When they are cool enough to handle, label and date the jars. It’s good for up to a year.
Notes
Adapted from “Amy’s Tomato Jam” as featured in Food in Jars: Preserving in Small Batches Year Round by Marisa McClellan (Running Press, 2012)
