TOMATO JAM makes 4 1/2 to 5 pints 5 pounds tomatoes, finely chopped ***DO NOT peel or deseed 3 1/2 cups sugar 8 tablespoons lemon juice 2 teaspoons freshly grated ginger 1 teaspoon cinnamon 1/2 teaspoon ground cloves 1 tablespoon salt 1 tablespoon red chili flakes Combine all ingredients in a large, non-reactive pot. Bring to a boil and then reduce temperature to a simmer. Stirring regularly, simmer the jam until it reduces to a sticky, jammy mess. This will take between 1 and 1 1/2 hours, depending on how high you keep your heat. When the jam has cooked down sufficiently, remove from heat and fill jars, leaving 1/4 inch of head space. Wipe rims, apply lids and twist on rings. Process in a boiling water canner for 20 minutes.
Posted on: Thu, 06 Nov 2014 19:22:46 +0000
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