I know what you’re thinking, “Who would make jam from tomatoes?” If this wasn’t your first reaction, it was definitely mine! I’m not a huge canning person to begin with. In fact, growing up, we only would make strawberry freezer jam. So that’s as far as I had gotten to canning anything when it really wasn’t even close to canning!
My Grandma Pearl was amazing at canning. She’d can pears, peaches, beets, pickles, even the heart and tongue of a cow! Yes, you read that right! I wish I could go back and stand in her kitchen beside her and learn all there is to know about canning. She was also one of the best cooks I had ever known! I guess I wasn’t interested in those things growing up. But, I sure do wish I would’ve been now!
Derek and I celebrated our 9th wedding anniversary this past July! Normally we just go to a restaurant close by that we’re both familiar with. This year, Derek took me to Antlers Fireside Grill and it was amazing! We both ordered burgers, but I noticed instead of the classic tomato, they used a tomato jam. Amazing! It was sweet, tangy and savory all at the same time. Since we were overrun with tomatoes this year from our garden, I decided to try making it for myself. I think it turned out amazing, just like Antlers and it was super simple, too!
The first step is to chunk your tomatoes. I did about 10 cups worth, which made around 16 half pint jars.
Next, I added my spices, sugar, and vinegar. Mix those together and bring the tomatoes to a boil.
Boil until the tomatoes are like a thick jell consistency. Stirring often. This took about 3 hours. Remember, patience is a virtue!
Once it reaches the consistency you like, ladle into your jars and use the lids (boiled in water so they seal) and rings. Set aside till you hear them “pop” and cool. Store for up to 6 months.
Easy Tomato Jam
Ingredients
- 10 cups of chopped Tomatoes
- 4 cups of brown sugar
- 6 Tablespoons of Apple Cider Vinegar
- 2 Tablespoons on fresh grated Ginger (or powdered works, too)
- 1 teaspoon of Cinnamon
- 3 teaspoons of Salt
- 1 1/2 teaspoons of Cayenne
Directions
- In a heavy sauce pan or roaster pan, combine tomatoes, sugar, spices and vinegar.
- Bring to a boil, stirring often to avoid burning.
- Boil on med/low heat for about 3 hours. Or until it reaches a jell-like consistency.
- Ladle into your jars.
- Put lids (boiled in water to they seal) on and tighten with rings. Allow to seal and cool before storing.
- Store for up to 6 months.
Add this to your Burgers, Mac & Cheese, Sandwiches and more! Let me know if you’ve tried it!
Love,
This Farmhouse Wife
[…] Then, I made my first batch of Tomato Jam. Recipe here! […]