Thursday, August 16, 2012

Canning Adventure: Tomato Jam

I went out to the garden mid-week and was surprised to find a ton of ripe tomatoes!  I hadn't expected another big ripening until this weekend! 

I recently came across a recipe for Tomato Jam and have been thinking about nothing else since then, so I decided to whip up a batch.  The recipe, from Food in Jars, called for some interesting ingredients including fresh ginger, lime juice, and red pepper flakes.  The resulting jam is a little sweet, a little spicy, and a little tangy.  It will taste great over a soft cheese with crackers!

About 8 pounds of tomatoes yielded 3 pints with about a cup and a half left over to try.  Not terribly impressive yields, but the tomatoes did need to cook down a lot!


  1. I love tomato & chilli jam with cheese - perfect combination!

  2. Sounds delicious! I always make Marisa's Yellow Tomato & Basil Jam, but I have not tried this one yet! I just might have to now :-)

  3. This stuff is nectar from the gods. We have made it for years. I wish it had been tested and approved for canning so I could put up enough to last all year!