Preserving Summer's Best - Tomato Jam

Has the weather started to cool off where you are?  With temperatures that didn't make it above 50 today, we know winter is not far off.  There's many reason's I will miss summer .... long boat rides on the lake, outdoor concerts, beautiful flowers and most of all fresh vegetables.  I am envious of those of you who live somewhere and can enjoy fresh fruits and vegetables year round. 

Our tomato crop was so plentiful this year.  I wanted to preserve as much as possible.  After roasting some and making two huge batches of sauce (to be shared later), what else could I make?  Tomato Jam?  Interesting!  I've read about it but never eaten or made it.  Why not give it a try.  For no other reason than the amazing smell this brings to your kitchen, give this recipe a try.  I couldn't get enough of the combination of cinnamon and tomatoes.  YUM!

I was curious, what can you do with tomato jam?  Glaze chicken, use it in place of ketchup, put a dollup on a savory scone?  What do you do with tomato jam?

Tomato Jam

Recipe Courtesy of Food in Jars

Yield: Varies depending on the kind of tomato used, pan width and the finished thickness*

Ingredients

• 5 pounds tomatoes, finely chopped
• 3 1/2 cups sugar
• 8 tablespoons lime juice
• 2 teaspoons freshly grated ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 1 tablespoon salt
• 1 tablespoon red chili flakes

Instructions

1. Combine all ingredients in a large, non-reactive pot. Bring to a boil and then reduce 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 keep your heat.
2. When the jam has cooked down sufficiently, remove from heat and fill jars, leaving 1/4 inch of head space. Wipe rims, apply lids and twist on rings. Process in a boiling water canner for 20 minutes.
3. When time is up, remove jars from water bath and allow them to cool. When jars are cool enough to handle, test seals. Store jars in a cool, dark place for up to one year.

Notes

*The finished yield on this recipe varies depending on the kind of tomato you use, the width of your pan and the finished thickness to which you cook it.