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From Dorothy McNett's recipes at www.dorothymcnett.com. 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, etc. Makes about 1 1/2 cups jam.
2 cups diced tomatoes (about 1 1/2 pounds)
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.
Recipe created 2012-09-05.