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 minutesminutes
Cook Time 2 hourshours
Total Time 2 hourshours15 minutesminutes
Servings 3pints
Author Wendy Perry
Ingredients
3 ½poundsripe tomatoes
3poundssugar
severalgrindsblack pepper
1teaspooncrushed red or cayenne pepperoptional
2big pinchessalt
Instructions
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.
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."
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!
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.