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....just sweet n'simple peppered tomato jam

Tomato time is happy time, and this truly simple tomato jam will put a smile on everybody's face!

Course Appetizer, Breakfast, Side Dish, Snack
Cuisine Southern
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 3 pints
Author Wendy Perry

Ingredients

  • 3 1/2 pounds ripe tomatoes
  • 3 pounds sugar
  • several grinds black pepper
  • 1 teaspoon crushed red or cayenne pepper optional
  • 2 big pinches salt

Instructions

  1. Heat pot of water to boiling. Cut "X" shape in bottom of each tomato. Put tomatoes into boiling water for about 1 minute or until you see skins start to loosen. Cool to touch.

  2. Peel, core and cut into half-inch size pieces in colander to drain juice (save for another use or sip). Pour sliced tomatoes into heavy pot or Dutch oven.  Add remaining ingredients and bring to a boil.  Reduce heat to medium and continue cooking until your jam reduces and it thickens and gets "jammy."  

  3. Ladle into jars, cover and refrigerate.  If canning for future use, follow instructions on canning jars for processing.  Without processing, the jam will be fine in refrigerator up to about 6 months, if it lasts that long!

Recipe Notes

The 2 hours of cooking is approximate.  If needed, cook less or more... depending on how yours thickens up.  Some folks like to add in about 2 teaspoons of lemon juice, but I personally don't care for that, but is an option if you want to add.