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Tomato Jam - Tomato Preserves
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this is closest thing I have to jam

Sandra Dillehay's Better Homes and Gardens Canning Book

Serves/Makes:Makes 7 half-pints

  • 2 pounds ripe tomatoes, peeled, with stem ends and cores removed
  • 1 tsp (5 ml) grated lemon peel
  • 1/4 cup (60 ml) lemon juice
  • 6-1/2 cups (1525 ml) sugar
  • 1 bottle (6 oz) liquid fruit pectin
  • Cut the peeled tomatoes in eights or crush.
  • In 8 to 10 quarts (9450 ml) kettle or Dutch oven measure 3 cups (700 ml) tomatoes.
  • Simmer 10 minutes.
  • Add peel and juice; stir in sugar.
  • Bring mixture to full rolling boil, stirring constantly.
  • Boil hard, uncovered, 1 minute.
  • Remove from heat; stir in pectin.
  • Skim off foam with metal spoon.
  • Pour at once into hot, sterilized jars; wipe rims of jars off and seal very quickly and seal.
  • Makes 7 half pints.
I put my jars of preserves in an open bath canner put lid on canner and when it begins to boil, I let it boil for 5 minutes and take jars out and tighten lids. Place on counter top, out of drafts and wait for jars to seal. You will hear them pop as they seal. This is an extra precaution to make sure the jars seal, if they are to be stored for a while.

This is the only recipe I have as I don't have a jam recipe. If tomatoes are crushed then it is pretty near jam stage. Hope this helps.

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