Based on Amy’s Tomato Jam from Marisa McClellan’s Food in Jars
Makes 4—1 Pint Jars
8 lbs Tomatoes, cored and chopped
4 Cups Sugar
1/2 Cup Fresh Squeezed Lime Juice
1 TBL Grated Ginger
1 Tsp Ground Cinnamon
1/2 Tsp Ground Clove
1 TBL Sea Salt
1 Tsp Crushed Red Pepper
Combine all ingredients in a large, non-reactive pot (not aluminum or cast iron)
Bring to a boil and reduce heat to medium-low
Simmer, stirring every 10-15 minutes.
The mixture will look watery and foamy for a while.
Continue cooking until mix reduces and becomes thick and jammy- this has taken me around two or more hours, but can vary depending on the water content of tomatoes
To prepare jars:
In a separate large pot boil water and put the four glass canning jars into water bath, making sure the jars are fully submerged, and filled with water. Use a rack or jar rings to keep jars above bottom of pot.
When jam is ready remove jars, pouring water back into pot, and place the jars on a dish towel (the easiest and safest tool to use for this is is a jar lifter)
Put the lids into a simmering pot and keep over a low flame
Using a funnel fill the jars with the jam, almost to the top—leave about 1/2″ of space below the edge of the jar rim
Wipe the rims of the jars clean, and place lids on jars, and screw on rings. Make sure rings are firm, but not too tight.
Replace jars in the boiling water, using a rack to elevate the jars, boil for twenty minutes, and remove from water bath on to dish towel.
Allow to sit 24 hours, then check to make sure lids are tight. Remove rings, and lift jar by the edges of the lid. If the lid holds the jam will keep for up to one year, if not store in refrigerator for up to two weeks.
We have enjoyed this on Zucchini Pancakes as well as on cheese sandwiches, pita chips and spoons