Tomato Jam for Just About Everything! Recipe

From Dorothy McNett's Recipe Book.

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Tomato Jam for Just About Everything!

From Dorothy McNett's recipes at I make this jam without the addition of gelatin, but sometimes if the tomatoes are very juicy this will be a bit liquidy. It is delicious no matter what, and you can easily remove the excess liquid after it cools, if desired. Use it as a spread over bread, toast, cheeses, pastas, veggies, etc. Makes about 1 1/2 cups jam.

2 cups diced tomatoes (about 1 1/2 pounds)
1/2 cup diced onion
2 tablespoons lemon or orange juice
1 cup raw sugar
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1 teaspoon sea salt

sliced feta cheese, or grilled Halloumi cheese is a great with this along with bread slices, crackers, etc. Also nice for a pasta "drizzle" along with some grated cheese.

Do not peel the tomatoes, just dice fairly small. Combine all ingredients in a glass or ceramic batter bowl. Cook in microwave 5 minutes, stir well. Cook another 15 minutes on power level 5 (half power). Stir well. Allow to cool, drain off any excess liquid, if desired. Scoop into custard cups, or other cups or jars as desired. Refrigerate, and use within 2-3 weeks.

Or, if desired, combine all ingredients in a heavy bottomed stainless steel saucepan. Bring to a boil, reduce to a low simmer and cook for about 45-60 minutes, stirring from time to time.

Recipe created 2012-09-05.

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