"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Rose's Tomato Jam Recipe

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This recipe for Rose's Tomato Jam, by , is from The Wedding Cookbook for Jenna and Adam, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Grandma Bernice Hoffman
Added: Saturday, December 2, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Fresh Tomatoes to make 4 cups of pulp
1/2 Lemon, sliced very thin
4 c. Sugar (1 at a time)

Directions:
Directions:
Wash tomatoes; scald with boiling water; remove the skin. Quater and squeeze out some of the excess juice and seeds. Measure out 4 cups of pulp into a large kettle. Add lemon slices and bring to a boil. When it comes to a good rolling boil on med. heat; add 1 cup of sugar. bring back to boil and cook 5 minutes; add 2nd c. of sugar, bring back to a boil and cook 5 minutes; add 3rd c. of sugar, bring back to a boil, cook 5 minutes. Now add the 4th cup of sugar bring back to a boil and simmer for 15 minutes. Stir frequently during the entire cooking process. It will get real glossy and thick. Pour into hot sterilized jars. Seal with parafin.

Number Of Servings:
Number Of Servings:
Makes 4 to 5 half pt jars
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Must stir this often, as it does like to burn onto the bottom of the pan. Recommend you not do more then 1 recipe at a time. This recipe was given to Adam's great-grandmother, Bertha, from a neighbor friend, Rose Beckius
Thus it became Rose's Tomato Jam.

 

 

 

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