Summer Tomato Jam
Enjoy the wonderful taste of summer, captured in a jar. This tomato jam is a true delight and a wonderful way to preserve the flavors of the season.If canning makes you nervous, you can also keep this jam in the refrigerator (or freeze it for long term storage).
Servings 1 pint
Calories 76kcal
Ingredients
- 2 pounds ripe tomatoes cores removed
- 1 ½ cups light brown sugar
- ¼ cup lemon juice
- 1 Tablespoon lemon zest
- 1 teaspoon freshly grated ginger or 1/4 teaspoon ground ginger
- 2 half-pint jars sterilized (optional), for canning)
Instructions
- Add the tomatoes to a blender or food processor. Pulse several times to crush the tomatoes.
- Transfer the tomato puree to a medium skillet set over medium heat. Stir in the brown sugar, lemon zest and juice, and ginger. Cook, stirring frequently, until the mixture is thick and jammy – this will take about an hour. (To test, dip a cool metal spoon into the jam. It should slide of the spoon in a thick sheet – not in watery droplets.)
- Ladle hot jam into the jars. Store in the refrigerator or freeze.
- Alternately, wipe the rims of the sterilized jars, cover with the lids, and screw the bands on until they're just barely tight. Seal in a hot water bath for 20 minutes. Carefully remove the jars from the pot and let them rest on the counter for at least 6 hours. You should hear the jars make a "ping" sound when they seal. The homemade jam is delicious right away, but tastes even better after a few weeks.
Notes
Nutrition
Serving: 2Tablespoons | Calories: 76kcal | Carbohydrates: 19g | Protein: 1g | Sodium: 9mg | Fiber: 1g | Sugar: 18g