Tomato Jam

1. 1

   Peel tomatoes and core stem end.

2. 2

   Place peeled tomatoes in a two-gallon non-reactive stock pot.

3. 3

   Do not use aluminum.

4. 4

   Start boiling the peeled tomatoes; keep stirring and ladling off the thin tomato juice until what remains is semi-thick.

5. 5

   Continue this process until most of the thin liquid is removed.

6. 6

   While continuing to stir add sugar equal to 2/3 the volume of the puree.

7. 7

   Add the lemons after they have been halved and sliced 1/4-inch thick; add cinnamon stick which has been broken into 1x1/4-inch bits.

8. 8

   Keep stirring the mixture periodically to keep it from sticking to the bottom of the pot.

9. 9

   Continue stirring until jam reaches the consistency you desire.

10. 10

    Let the mixture cool until it can be placed in sterile jars.

11. 11

    After thorough cooling; seal each jar with paraffin wax or process 5 minutes in a boiling water bath.

* Per serving · 4 servings · Values may vary.

No additional tips available.