TOMATO JAM
Make and share this Tomato Jam recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 7h30m
Yield 4 cups
Number Of Ingredients 8
Steps:
- Peel, core, seed, and slice the tomatoes.
- In a slow cooker, combine the tomatoes, sugar, pectin (if using), lemon and orange zests, lemon juice, ginger, and cinnamon sticks.
- Cover and cook on LOW for 2 1/2 hours, stirring twice during cooking.
- Remove lid from cooker, turn up to HIGH and cook 2-4 hours longer, until the jam reaches the desired consistency; dischard cinnamon sticks.
- Ladle the warm jam into clean spring-top glass jars (or use screw tops with new lids); let stand until cool.
- Store, covered, in the refrigerator for up to 4 months.
- Alternative: may spoon into small plastic storage containers and freeze for up to 2 months.
Nutrition Facts : Calories 857.4, Fat 0.7, SaturatedFat 0.1, Sodium 13, Carbohydrate 222.7, Fiber 6.8, Sugar 212, Protein 3.3
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