Vintage tomato jam recipe
Grandmom Gaskill’s Tomato Jam
- 10 to 12 Large Ripe tomatoes enough to make 6 cups pulp
- 6 cups Granulated sugar
- 1 teaspoon lemon or lime juice
Wash ripened tomatoes (do not use cherry tomatoes) cut out stalks.
Drop into boiling water 1 minute, or just until skin cracks.
Remove from boiling water and allow to cool until able to handle; remove skins and discard.
Chop and mash the tomatoes (or use processor for a few seconds).
Put tomatoes into a large pot and bring to a boil; cook for 15 minutes to reduce liquids.
Add sugar in the amount equal to the tomatoes; stir and blend. Bring Mixture to a full boil; cook, stirring frequently, watching closely that it doesn’t boil over, until it thickens about 1/2 hr. (30-40 minutes)
Just before taking jam off heat add lemon or lime juice. This keeps the sugar from separating from the fruit later on. If you like the taste of cinnamon, add a dash at the same time as the lemon juice. Stir in.
Cool and pour into clean pint jars leaving 1″ head-space; cap and seal jars.
Place in large pot. Pour in enough boiling water to cover the jar tops and bring to a boil.
When water is boiling briskly cover pot and set timer for 15 minutes (Remember the water has to cover the jars for 15 minutes).
Carefully remove hot jars and set to cool on folded kitchen towels.
One by one, in rapid succession they’ll make a popping sound. Jam will thicken as it cools Remember to label and date the jars. Makes 4 pints.
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