Directions: |
Directions:Wash the tomatoes & the peppers.
Core tomatoes & rough chop. Seed jalapenos & rough chop
Put tomatoes & jalapenos in a food processor and pulse until finely chopped. (Divide into 2 batches of tomatoes & jalapenos for better consistency of the chop)
Place cheesecloth over a large mixing bowl. Dump both batches of tomatoes & jalapenos into the cloth. Gather ends of cloth and twist to drain. Save the juices extracted for later use.
Put drained ingredients a heavy pot, add the vinegar, the sugar and the salt. Bring to a boil over medium heat. Set timer for 20 minutes & cook stirring often with a wooden spoon.
Add 4 tablespoons of the reserved juices 10 minutes into cooking. Add another 4 tablespoons about 15 minutes into the 20 minute cooking time.
Add the pectin after the 20 minutes of cooking, stir well and let the jam simmer for 15 more minutes. Set the timer for 15 minutes
Add the finely diced jalapeno about 10 minutes into the simmer time. Continue to stir with the wooden spoon.
Before I begin my jam, I sterilize five 4 oz. & one 8 oz. jelly jars. I use my pot that has an insert with holes & handle. I remove them from the hot water 5 minutes before my jam is done. Drain upside down on tea towel.
At the same time I put rings and flat lids in a small pot of water. Bring the water to a boil, them reduce heat to keep hot. I use the Ball Utensil Set for Preserving that I bought on Amazon. The utensils make it so much easier to lift the jars and the lids our of the water. The wide mouth packing funnel is a great help too.
Spoon the jam into the hot sterilized jars using the “easy filler” funnel from the Set. Fill jars to 1/8 inch of tops. Clean rim and thread of jars using a clean, damp cloth. Cover with lids and rings. Tighten the rings using a tea towel to avoid burned hands.
Place the jars into a big pot, bottom lined with a kitchen towel folded in two (this will prevent the jars from breaking), cover with hot – but not boiling- water to the level 1 inch above the 8 oz jar. Bring the water to boil and keep a low rolling boil for 10 minutes.
Remove jars & place upright on a towel to cool completely. When you hear a little popping sound you will know that your jars of jam are beginning to seal. After jars cool, check seals by pressing middle of lid with finger. If lid springs back, it is not sealed & refrigeration is necessary.
Let stand at room temperature 24 hours. Store unopened jam in cool, dry, dark place up to 1 year. Refrigerate opened jam up to 4 weeks. |
This recipe for Green Tomato Jam is from