LOCATION: Recipes >> Preserving >> Tomato Jam 01
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Tomato Jam 01
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Tomato Jam
yield four 8oz jars
2 1/4 cup prepared tomatoes (see below)
1/4 cup juice plus grated peel of Lemon
1/8 tsp salt
1 pkg MCP Pectin
3 1/2 cup sugar
Wash tomatoes. Dip tomatoes in boiling water and slip off skins.
Cut out stem and hard core. Grind tomatoes. Measure pulp. Stir in
1/8 tsp salt, 1/4 cup lemon juice and grated peel of one lemon.
Place prepared fruit in 6 to 8 quart sauce pan. Measure sugar into
separate bowl and set aside. Add 1 box MCP Pectin to fruit and mix
thoroughly.
Place fruit mixture over high heat. Bring to full rolling boil
stirring constantly.
Stir in sugar mixing well. Bring back to a full rolling boil,
stirring constantly. Boil for 4 minutes. (1/4 tsp margarine can be
added at this time to reduce foaming)
Remove from heat and skim off foam.
Fill hot, prepared, jars quickly to 1/8 inch from top. Wipe jar
rims. Cover quickly with lids and screw bands tightly. Invert jars
5 minutes then turn upright. After 1 hour check seals. Or, use USDA
water bath method.
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