Makes 2 pints

Ingredients

  • 3 pounds tomatoes, coarsely chopped
  • 1/2 cup light brown sugar
  • 1 3/4 cup granulated sugar
  • 1 teaspoon kosher salt
  • 2 tablespoons cider vinegar
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • Pinch ground cloves
  • Pinch freshly ground black pepper

Directions

  1.  In a large pot, combine the tomatoes, sugars, and salt over medium-high heat. Bring the mixture to a boil.
  2. Reduce the heat to medium-low and simmer, stirring occasionally, until the tomatoes begin to break down, 10 to 15 minutes. Skim away any foam that rises to the surface as the fruit cooks.
  3. Stir in the vinegar, cinnamon, allspice, cloves, and pepper. Reduce the heat to low and continue to simmer, stirring frequently, until the mixture thickens, about 3 hours.
  4. Pour the jam into prepared pint jars, leaving 1/2 inch of headspace. Seal the jars and process for 10 to 12 minutes. Store in a cool, dark place.

CIA FOODIES

Tomato Jam

Makes 2 pints

Ingredients

  • 3 pounds tomatoes, coarsely chopped
  • 1/2 cup light brown sugar
  • 1 3/4 cup granulated sugar
  • 1 teaspoon kosher salt
  • 2 tablespoons cider vinegar
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • Pinch ground cloves
  • Pinch freshly ground black pepper

Directions

  1.  In a large pot, combine the tomatoes, sugars, and salt over medium-high heat. Bring the mixture to a boil.
  2. Reduce the heat to medium-low and simmer, stirring occasionally, until the tomatoes begin to break down, 10 to 15 minutes. Skim away any foam that rises to the surface as the fruit cooks.
  3. Stir in the vinegar, cinnamon, allspice, cloves, and pepper. Reduce the heat to low and continue to simmer, stirring frequently, until the mixture thickens, about 3 hours.
  4. Pour the jam into prepared pint jars, leaving 1/2 inch of headspace. Seal the jars and process for 10 to 12 minutes. Store in a cool, dark place.

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