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LOCATION: Recipes >> Preserving >> Tomato Jam 05

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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.


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