A Flood of Tomatoes – Summer Vacation Day 8/70

Last night, when we picked up the reclaimed produce, there was a virtual avalanche of tomatoes.  I think I counted about 50 of them.  All of the Roma’s went into the dehydrator for drying and the rest (about three pounds) were turned into Tomato Jam this morning.  I ended up getting 4 half pints from this recipe.  In addition to the tomatoes, we also got a pint of fresh raspberries, some apples, corn, sweet potatoes, lettuce, celery and sweet peppers.  I have a bunch of sweet red peppers now, so I’ll have to find a good way to put them up.

Tomato Jam

  • 3 pounds tomatoes -seeded and chopped
  • 2 cups sugar
  • 1/4 cup  lemon juice
  • 1 T fresh ginger – grated
  • 2 t dried red pepper flakes
  • 1 t salt
  • 1/2 t cinnamon
  • 1/4 t cumin
  • 4 t low sugar pectin powder
  1.  Combine tomatoes, sugar, lemon juice, ginger, red pepper flakes, salt, cinnamon, and cumin in a pot and bring to a boil over medium-high.  Stir frequently and reduce the heat to a simmer until the mixture thicken to a jam-like consistency.  Sprinkle in the pectin, stir and simmer for one more minute.

  2. Process in half pint jars in a steam or water bath for 15 minutes.


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