Sticky, Sweet CrockPot Tomato Jam Recipe
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Category: |
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Ingredients: |
Ingredients: ~ 4 lbs of tomatoes
2 1/2 cups brown sugar
1/3 cup lemon juice
1 tsp cinnamon
1/4 tsp cloves
1/2 tsp salt
1/4 tsp ground ginger
optional: 1/2 tsp red pepper flakes
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Directions: |
Directions:Core the tomatoes and dice them very small- I use the food processor for this step, but use your judgement based on how chunky you want your final tomato jam to be.
In your crockpot combine the diced tomatoes and all of the other ingredients.
Stir to combine.
Turn your crock pot on high and allow to cook and reduce until the tomato jam is thick and sticky, stirring occasionally. This should take about 12-15 hours, but times will vary based on your slow-cooker.
Your jam is done when it has reached a thick, sticky, jammy consistency. |
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Personal
Notes: |
Personal
Notes: This beautiful dark red jam is sweet and spiced with cinnamon, cloves, and ginger.
*Note: If you get a late start, and your jam is not ready by the time you are ready to call it a day, you can transfer the tomato jam to a stock pot and cook on medium-low heat. Be sure to stir more frequently at the late stage as it can burn as all the water evaporates out of it!
To Can Tomato Jam: Ladle the hot jam into your prepared jars leaving a headspace of 1/4 inch. Wipe the rims with a damp cloth and place on lids and rings. Transfer the jars of tomato jam to the canning pot and process for 15 minutes. Remove from the canner and allow to rest on the counter for about 24 hours before checking for a good seal.
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