Tomato Jam
By Yankee Magazine|Aug 25 2005|
To make these or any jars glisten, add 1 cup of vinegar to a deep pot of boiling water and dip each jar in the solution for 10 seconds. Then wipe clean with a lint-free towel.
Yield
Makes about 2 pints.
Ingredients
4 cups ripe, fresh, Italian plum tomatoes, peeled and coarsely chopped
2 oranges, sliced thin and seeded
2 limes, sliced thin and seeded
4 cups sugar
3 tablespoons peeled, chopped, fresh gingerroot
2 cinnamon sticks
Instructions
Combine all ingredients in a large pot over low heat, stirring until the sugar dissolves. Simmer until the jam is thick and clear, about 1 to 11⁄2 hours. Toward the end of the cooking time, stir often to prevent scorching. Remove cinnamon; pour jam into sterilized jars and seal. Process 10 minutes in boiling water.
Have made Tomatoe Jam for years…but do not put lime in it.