Tomato Jam Recipe for Canning: A Sweet and Savory Treat
Tomato jam is a unique and delicious twist on traditional fruit preserves. Combining the tangy sweetness of tomatoes with the warmth of spices, it's perfect for pairing with cheese, spreading on toast, or using as a glaze for meats. This recipe offers a step-by-step guide to making and canning your own tomato jam, ensuring a flavorful treat that will last for months.
Ingredients You'll Need:
- 4 pounds ripe tomatoes, peeled and chopped
- 2 cups granulated sugar
- 1/2 cup apple cider vinegar
- 1/4 cup lemon juice
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- Pectin (optional): 1 packet of powdered pectin or 1/4 cup liquid pectin
- Sterilized canning jars and lids
Equipment:
- Large stockpot
- Immersion blender
- Measuring cups and spoons
- Wooden spoon
- Jar lifter
- Canning funnel
- Water bath canner or large pot
Instructions:
1. Prepare the Tomatoes:
- Wash and peel the tomatoes. This can be done by blanching them in boiling water for 30 seconds, then transferring to ice water. The skin should easily slip off.
- Chop the peeled tomatoes into small pieces.
2. Cook the Jam:
- Combine the chopped tomatoes, sugar, vinegar, lemon juice, cinnamon, ginger, cloves, and salt in a large stockpot.
- Bring the mixture to a boil over medium-high heat, stirring frequently.
- Reduce heat to low and simmer for 30-45 minutes, stirring occasionally.
- Use an immersion blender to puree the jam until it reaches your desired consistency.
3. Add Pectin (Optional):
- If using powdered pectin, stir it into the hot jam and bring to a rolling boil for 1 minute.
- If using liquid pectin, add it towards the end of the cooking time and bring the jam to a boil for 1 minute.
4. Can the Jam:
- Fill sterilized jars with the hot jam, leaving about 1/2 inch of headspace.
- Wipe the rims of the jars with a clean, damp cloth.
- Place lids on the jars and screw on the bands until they are fingertip tight.
- Process the jars in a water bath canner for 10 minutes. Make sure the jars are fully submerged in boiling water.
- Remove the jars from the canner and allow them to cool completely.
- Check that the lids have sealed properly (they should be concave and not pop up when pressed).
5. Store the Jam:
- Once the jars have cooled, store them in a cool, dark place. The jam should last for up to a year.
Tips and Variations:
- Spice it up: Adjust the amount of spices to your liking. You can also add other spices like cardamom, star anise, or chili powder.
- Add Flavor: Mix in other ingredients like diced onions, garlic, jalapenos, or fresh herbs like basil or thyme.
- Sweetness Adjustment: For a sweeter jam, add 1/4 cup more sugar. For a tart jam, add 1/4 cup more lemon juice or vinegar.
- Use a Slow Cooker: You can also make tomato jam in a slow cooker on low heat for 4-6 hours. This allows for even cooking and produces a smoother jam.
- Gift Ideas: Tomato jam makes a delicious and unique homemade gift for friends and family.
Enjoy your homemade tomato jam!
