Has anyone ever tried tomato jam? How is it? And how is it different than
- Thread starter dawnnys
- Start date
dawn_mo
Well-known member
I think you would like it. It isn't like ketchup more like a jam. REC: Tomato Jam
I had a customer that used to have me make it for her. She described what her grandmother used to make and I researched and found one that was similar to what she was looking for. This is the recipe that I used:
* Exported from MasterCook *
TOMATO JAM
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Dawn's Recipe
Amount Measure Ingredient -- Preparation Method
3 cups prepared tomatoes (about 2 1/4 lbs of
ripe tomatoes
1 1/2 tsp grated lemon rind
1/4 cup lemon juice(2 lemons)
6 1/2 cups sugar -- (2lbs 14 oz)
1 bottle pectin "Certo" (I think thats the
2 packages that come in the box nowadays
check with certo if unsure)
First prepare tomatoes. Scald, peel, chop the fully ripe tomatoes. Bring to a boil and
simmer 10 minutes. Measure 3 cups of that into a large saucepan. Add the lemon rind
and juice to the tomatoes. Add the exact measure of sugar and mix well. Bring to a
full rolling boil and boil hard for 1 minute, stirring constantly. Remove from heat and add pectin. Skim off foam with metal spoon. Then stir and skim for 5 minutes to cool slightly and prevent floating "fruit". Ladle into glass jars and you can use 1/8 inch of melted parafin on top or use sealing lids.
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I had a customer that used to have me make it for her. She described what her grandmother used to make and I researched and found one that was similar to what she was looking for. This is the recipe that I used:
* Exported from MasterCook *
TOMATO JAM
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Dawn's Recipe
Amount Measure Ingredient -- Preparation Method
3 cups prepared tomatoes (about 2 1/4 lbs of
ripe tomatoes
1 1/2 tsp grated lemon rind
1/4 cup lemon juice(2 lemons)
6 1/2 cups sugar -- (2lbs 14 oz)
1 bottle pectin "Certo" (I think thats the
2 packages that come in the box nowadays
check with certo if unsure)
First prepare tomatoes. Scald, peel, chop the fully ripe tomatoes. Bring to a boil and
simmer 10 minutes. Measure 3 cups of that into a large saucepan. Add the lemon rind
and juice to the tomatoes. Add the exact measure of sugar and mix well. Bring to a
full rolling boil and boil hard for 1 minute, stirring constantly. Remove from heat and add pectin. Skim off foam with metal spoon. Then stir and skim for 5 minutes to cool slightly and prevent floating "fruit". Ladle into glass jars and you can use 1/8 inch of melted parafin on top or use sealing lids.
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steve2-in-la
Well-known member
I made a batch of Tomato Jam this summer. Lots of different recipes but the one I used didn't use >
added pectin. (There's plenty in the tomato skins) It was chunkier and sweeter than ketchup but really, I thought it was fairly ketchup-esque.
Mind you, I really like ketchup but there was quite a bit of work involved in processing the jam, 2 hours cooking it down, canning, waterbathing etc., etc. I think there might be something there but next time we have a surplus of tomatoes, I'll be trying a variation with hot peppers . . . for that little extree punch.
added pectin. (There's plenty in the tomato skins) It was chunkier and sweeter than ketchup but really, I thought it was fairly ketchup-esque.
Mind you, I really like ketchup but there was quite a bit of work involved in processing the jam, 2 hours cooking it down, canning, waterbathing etc., etc. I think there might be something there but next time we have a surplus of tomatoes, I'll be trying a variation with hot peppers . . . for that little extree punch.