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