Tomato Jam

1. 1

   Peel, core, seed, and slice the tomatoes.

2. 2

   In a slow cooker, combine the tomatoes, sugar, pectin (if using), lemon and orange zests, lemon juice, ginger, and cinnamon sticks.

3. 3

   Cover and cook on LOW for 2 1/2 hours, stirring twice during cooking.

4. 4

   Remove lid from cooker, turn up to HIGH and cook 2-4 hours longer, until the jam reaches the desired consistency; dischard cinnamon sticks.

5. 5

   Ladle the warm jam into clean spring-top glass jars (or use screw tops with new lids); let stand until cool.

6. 6

   Store, covered, in the refrigerator for up to 4 months.

7. 7

   Alternative: may spoon into small plastic storage containers and freeze for up to 2 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.