Savory and sweet, a tomato jam to enjoy

In addition to canning tomatoes for sauces and salsas, try making some fresh tomato jam.

It’s tomato season! Using tomatoes fresh from the garden or market can provide a variety of eating options for now and later. In addition to canning tomatoes for sauces and salsas, try making some fresh tomato jam, which can be a sweet and savory addition to chicken and fish. It is also great on a bagel or toasted bread with cream cheese or feta cheese. Michigan State University Extension recommends the use of tested recipes from United States Department of Agriculture (USDA), like the National Center for Home Food Preservation.

The National Center for Home Food Preservation includes directions on their website and in the book “So Easy to Preserve.” Instructions for making the jam and the hot water bath method for canning are included. It is important to follow these recommendations for canning to ensure product safety.

Spiced Tomato Jam
with powdered pectin

  • 3 cups prepared tomatoes (prepare about 2.25 pounds tomatoes)
  • 1.5 teaspoons grated lemon rind
  • .5 teaspoon ground allspice
  • .5 teaspoon ground cinnamon
  • .25 teaspoon ground cloves
  • .25 cup lemon juice
  • 4.5 cups sugar
  • 1 box powdered pectin

Yield: About 5 half-pint jars

Procedure: To prepare tomatoes – Wash firm ripe tomatoes. Scald, peel and chop tomatoes. Place chopped tomatoes in a saucepan and heat slowly to simmering, stirring constantly to prevent sticking and burning. Cover and simmer for 10 minutes, stirring occasionally. Measure 3 cups of the cooked tomatoes into a large saucepan. Add lemon rind, allspice, cinnamon and cloves.

To make jamSterilize canning jars. Add lemon juice to the prepared tomatoes in the saucepan. Measure sugar and set aside. Stir powdered pectin into prepared tomatoes. Bring to a boil over high heat, stirring constantly. At once, stir in sugar. Stir and bring to a full rolling boil that cannot be stirred down. Then boil hard for one minute, stirring constantly. Remove from heat and skim off foam. Pour hot jam into hot jars, leaving 1/4 inch headspace. Wipe rims of jars with a dampened, clean paper towel; adjust two-piece metal canning lids. Process in a boiling water canner.

Enjoy the process of making this jam and savor summer a little longer.

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