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My Mother'sTomato Jam Recipe

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This recipe for My Mother'sTomato Jam, by , is from The Warner Family and Friends' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Edna Ducat
Added: Sunday, July 23, 2006

Category:
Category:

Ingredients:  
Ingredients:  
8 lbs. small tomatoes
4 lbs. sugar
1/4 lb. ginger-cut thin
4 thick skinned lemons

Directions:
Directions:
Do not peel tomatoes, Mix ingredients, except lemons, and let stand in large bowl overnight. In the morning add 4 thick skinned lemons cut thin. Boil in large pot until thick -- about 3 hours. Put in hot sterilized jars and seal with wax.

Personal Notes:
Personal Notes:
"This was my mother's recipe ---Edna Eiter Devine. Her home was on Long Island for many years until she moved to West Haven, Connecticut in 1947."
Edith's notes: From the time I was 5-6 years old I spent a few weeks at my aunt's home on Long Island each summer. She took me all over New York City to the famous landmarks and to the great Long Island beaches. When there I spent hours reading books from the "library" on the 3rd floor of her home. Aunt Edna died at age 95 in 1987.
My cousin, Edna, treated me to many special outings including the 1939 New York World's Fair. I loved to visit at their home. My grandfather, Edward Eiter, also lived at my aunt's home.

 

 

 

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