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When I have extra tomotoes I make Spicy Tomato Jam. Before you go "Yuk" it is great on pancakes, waffles, and french toast or hot buttermilk biscuits. I got the recipe over 30 years ago from a friend and now make it yearly or whenever I run out. My son now makes it for himself and is planning on entering a jar in the Ventura CA next summer.
Marti
Spiced Tomato Jam
2 and 1/4 lbs of Tomatoes
2 lemons
1 box sure gel pectin
4 and 1/2 cups sugar
Scald, peel and chop tomatoes. If the tomotoes have alot a seeds, I try to remove some. Simmer 10 minutes. Meassure 3 cups tomatoes into a saucepan. Add 1 and 1/2 teaspoons grated lemon rind, 1/4 cup lemon juice, 1/2 teaspoon each of allspice and cinnamon, and 1/4 teaspoon of ground cloves.
Mix in sure gel and bring to a haard boil. stirring occasionally. As soon as it comes to a hard boil add sugar and bring back to full rolling boil and boil for 1 minute. Remove from heat, skim off foam. Than pour into clean, hot jars and apply tops and bands. I than invert the jars for 5 minutes and when I turn them over you can hear the jars seal or you can use a water bath to seal them. I have also subsituted Splenda for the sugar and everybody says it takes just as good. You can also get a copy of this recipe by writting to General Foods Kitchen 250 North Street White Plains, N.Y. 10602. They also have other great old time recipes.
Burpee seed catalog has a new seedless tomato which I am going to plant and try for this jam. I am in the process of making jam with yellow tomatoes for a different color. Let me know if I can be of any more help.
Marti
I like the fact that it uses added pectin... my recipe depends on cooking to just the right temp (and I apparently haven't quite figured out what that right temp is, exactly LOL) with no added commercial pectin.. bet this one is more fool-proof!
When you measure out the tomatoes from the cooking pot, do you leave mostly juice behind if you have more than the needed 3 cups?
I'll bet it's beautiful with the yellow tomatoes. If I get more yellow in next week, I'll try it... this week, all my tomatoes of any color are going into a big batch of bruschetta for this Saturday's gathering!
Martie & foodie... would you mind if I copy/pasted your recipe & your link over in the canning forum? I think there's an old thread there on tomato jam that I'd like to resurrect...
critterologist, When I measure out the three cups of tomatoes, I try to keep it even between juice and pulp. I like it more that way because I use it as a topping for waffles, pancakes etc. I do not like it on cold bread although I have a friend whose husband likes it on bread, toast with or without peanut butter.
I don't have a problem if you share the recipe with anyone.
Marti
