It’s amazing how many tomatoes ripened from our garden this year. After canning 125 jars of tomatoes, I found a recipe for tomato jam. Hmmm. I wondered how that would taste. So, I followed the recipe and this is the result.
I ran out of half pint jelly jars and had to use two pint jars. We also had a small amount left over for sampling. Mmmmm Good! Next time I will strain out the seeds before I make the jam.
Here’s the original recipe:
5c. crushed tomatoes ( I used a potato masher.)
1/2 t. butter
2 boxes of Sure-Jel
Measure the sugar into a bowl and set it aside. In a large saucepan, combine tomatoes, butter, and Sure-Jel and bring to a full boil. Add sugar, stirring constantly. Bring back to a hard rolling boil. Boil for 12 minutes, then pour into hot jars. Seal, process in a hot water bath for 10 minutes. (Be careful working with jelly/jam syrup. It is very hot!)