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Mom's Tomato Jam Recipe

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This recipe for Mom's Tomato Jam is from The Scherbarth Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Blanch tomatoes and remove skins. Press juice out of pulp.

4 C. Tomato pulp with seeds
4 C. Cane sugar
1 package Sure-Jell
2 Cinnamon sticks
Directions:
Directions:
Measure 4 cups of tomato pulp with cinnamon sticks and put in kettle. Bring to boil for 10 minutes.

Add Sure-Jell and whisk it in on low heat. Then turn up heat until it bubbles. Add the 4 cups of sugar. Bring to a rolling bubble for 1 minute and keep stirring. Skim off any foam.

Pour cinnamon sticks and tomato mixture into hot sterilized jars and seal tight with hot canning lids. Turn upside down for 30 minutes.
Number Of Servings:
Number Of Servings:
Enough
Preparation Time:
Preparation Time:
Plan for a morning!
Personal Notes:
Personal Notes:
From Kathleen: I save the juice that was squeezed out of the pulp and make tomato juice. Nothing to waste this way.

October 13, 2009, when Kathleen added this recipe, she had just finished canning for the season. And for dinner, had fried green tomatoes!

 

 

 

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