|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 745g||271%|
|Dietary Fiber 30g||108%|
|Total Sugars 678g|
|Vitamin C 166mg||830%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Sweet and juicy tomatoes usually come to the table added to savory salads, sauces, soups, or stews. But tomatoes, a fruit in origin, have also a sweetness to them that makes them the perfect ingredient for making delicious jam. Although not the most used jam on your breakfast toast, tomato jam is actually a lovely addition to the ingredients in your pantry. Great to fill puff pastries or empanadas, or to eat with aged cheeses, crackers, or bread, tomato jam is a great way to put a bounty of summer tomatoes to good use. This recipe requires a few technical skills like canning and recognizing the gel point in the mixture, but if you're familiar with these kitchen skills, making it is a breeze. Delight and surprise your friends with its palate-tickling balance of sweet and savory and intense tomato flavor. The use of pectin is optional, and we suggest using it if you like thicker and firmer jams.
Although many kinds of tomatoes work well for this recipe, we recommend using Early Girl, as it has a robust flavor and an excellent balance of sweetness and acidity. Plum tomatoes also make excellent jam, as do smaller, sweeter cherry tomatoes. Avoid the larger, waterier, and blander heirlooms, no matter how beautiful they look. If leaving the skins and seed in when making the necessary puree for the recipe, you actually might be able to reach gel point without using pectin as these items naturally will help congeal the mixture. We recommend using homemade pectin, but in a pinch use dry pectin that you can easily find at the supermarket. Mix six tablespoons of dry pectin with half a cup of water, bring to a boil for one minute, and add enough water to make one cup total, although you're using only half a cup.
For this recipe you will need a canning pot and four to five 12-ounce mason jars for canning. If the jars seal properly, store them in a cool dark place for up to a year. If any of the seals didn't close, store the jar in the refrigerator and use it within 3 months.
6 cups tomato puree
3 cups sugar
1 ounce lemon juice
1 pinch kosher salt
1/4 teaspoon nutmeg
1/2 cup homemade apple or citrus pectin optional
Gather the ingredients.
Fill canning pot with enough water to cover jars by an inch. Prepare jars and lids, and sterilize jars while preparing jam.
Combine tomato puree, sugar, lemon juice, salt, and nutmeg in a wide, nonreactive pan. Cook on medium heat, stirring frequently until sugar is completely dissolved.
Increase heat to medium-high and bring to a boil. Add homemade pectin, if using.
Boil vigorously, stirring occasionally to prevent scorching, until jam reaches gel point. Remove from heat.
Working swiftly, ladle jam into sterilized jars and process via standard water bath canning method for 10 minutes.
Remove jars to a rack or towel to cool, and leave undisturbed for 24 hours.