Preserving: Tomato Jam 05 by Recipe Cottage

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	Tomato Jam 05

		Tomato Jam 8 lbs ripe tomatoes, peeled, cored and halved. 2 tsp. salt 2 Tbs. sugar 4 Tbs. raspberry vinegar 1/2 tsp. ground white pepper 4 Tbs. dark brown sugar 1 tsp. ground cinnamon Puree the tomatoes in batches in a food processor. There should be about 3 quarts. Pour the puree into a large shallow pan and place over medium heat. Stir in the salt and sugar. Bring it to a full boil and continue to cook, uncovered, for 30 minutes. At first, the mixture will be foamy,but as it begins to reduce, it will thicken and start to stick to the bottom of the pan. At that point, add the vinegar, pepper, brown sugar and cinnamon. Continue cooking until the jam is very thick and holds its shape when mounded onto a large metal spoon. That should take about 30 minutes more. Ladle the hot jam into hot, sterilized jars and seal with new lids and rings. Process in a hot water bath for 5 minutes. Remove, cool and check seals. Allow the jam to age at least 2 weeks before serving.