Tomato Jam

* Exported from MasterCook *

Tomato Jam

Recipe By : Jo Anne Merrill
Serving Size : 1 Preparation Time :12:00
Categories : Canning Recipes Jellies And Jams

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
canning jars -- * see note
1 pound fresh tomatoes
1 pound sugar
2 ounces ginger root
1 cinnamon stick
1 lemon rind -- grated
** see directions for instructions on **
** preparing a boiling water bath **

* Use decorative jelly or jam canning jars that can go into a boiling water
bath safely. Read manufacturer's directions for this information and also
how to sterilize jars.

Use red, green or yellow tomatoes. Make sure they are of good quality.
1. Peel, core and slice tomatoes. Cover with sugar and let stand for 12
hours at room temperature.
2. Strain off the juice and boil it until the syrup falls from the
spoon in heavy drops.
3. Add the tomatoes, grated lemon or orange rind and the ginger root
and cinnamon stick.
4. Cook until the jam thickens. Put into hot sterile jars and process
in a boiling water bath for 5 minutes.

BOILING WATER BATH:
Use a canner made especially for water baths, or use this method. You
will need a heavy pan, deep and wide, so that you can put a rack on the
bottom. You will need it deep enough to put the jars in and have room to
cover the tops of jars with at least 2 inches of water. Water will be
boiling so make sure the pan is tall enough.
1. Fill the canner, or pan, half full with hot -- not boiling -- water.
Place rack in bottom. Put filled jars in canner so that they do not touch
each other or the side of the pan.
2. Add hot water so that the jars are covered with as least 1-2 inches
of water.
3. Cover and start timing when water reaches a ROLLING boil.

* Do not skimp on processing time. This is very important to ensure that all
bacteria are killed. Increase processing time by 2 minutes for each 1000
feet above sea level.

4. Using tongs, remove jars from water bath and place on a rack away
from drafts. Do not tighten lids more at this time since it could break the
seal you already have.
5. After 12-24 hours test the seal. The lid will be concave when sealed
properly. You may reprocess the jars within 24 hours by putting on new lids
and repeating the process.

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