"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Tomato Jam Recipe

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This recipe for Tomato Jam, by , is from The Cappella Family Cookbook Volume 2, 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!

Contributor:  
Contributor:  
Angela Thomas

Category:
Category:

Ingredients:  
Ingredients:  
5 pounds tomatoes finely chopped
3 1/2 cups sugar
8 tablespoons lime juice
2 teaspoons grated ginger (If you don't have fresh ginger you can use powder but fresh is always best)
1 teaspoon cinnamon
1 tablespoon salt
1 tablespoon red chili flakes

Directions:
Directions:
Chop up tomatoes (skins on) it helps if you drain the liquid a little bit before putting them in the pot.
Combine all the ingredients in a large non-reactive pot. Bring to a boil and then reduce the temperature to a simmer. Stirring regularly, simmer the jam until it reduces to a sticky jammy mess. This will take between 1 and 1 1/2 hours, depending on how high you set your heat. Towards the end of the cooking time, I add some pectin (at least half of what you would normally add to a regular jam recipe). If you find that the jam is cooking up / firming up nicely then you will not need to add the pectin.

When the jam has cooked down sufficiently, remove from heat and fill jars, leaving 1/4 inch of headspace. Wipe rims, apply lids and twist on rings. Process in a boiling water canner for 20 minutes.

When time is up, remove jars from the water bath and allow them to cool. When jars are cool enough to handle, test seals. Store jars in a cool dark place for one year.

 

 

 

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