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Tomato Jam Recipe

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This recipe for Tomato Jam, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ida Rottluff Warns (11/7/1897 - 10/23/1992)
Added: Thursday, August 25, 2005

Category:
Category:

Ingredients:  
Ingredients:  
5# ripe tomatoes
5 C. brown sugar
1 T. cloves
1 T. allspice
1 stick of cinnamon
2-1/2 C. vinegar
3 C. seedless raisins

Directions:
Directions:
Cut the tomatoes in pieces after peeling.
Add sugar and vinegar, and the spices tied in a cheesecloth.
Boil showly for 2 hours, add raisins, chopped, and boil 1 hour longer.
Remove spices and pour into sterilized KERR jars and seal while hot.

Number Of Servings:
Number Of Servings:
5-6 pints
Preparation Time:
Preparation Time:
4 hours
Personal Notes:
Personal Notes:
I remember eating this as a child and thinking it was great. The amount of vinegar surprised me. Hope it is not a hand-done typo.
My folks raised LOTS of tomatoes, sold at least half of them for a cash crop. Mother made tomato juice, stewed tomatoes (which she used for tomato soup) and this jam. Sometimes she put the juice in empty catsup bottles or other empty bottles (nothing was thrown away), and we had a cold bottle of tomato juice. Never heard of soda pop.

 

 

 

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