|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 797g||290%|
|Dietary Fiber 35g||124%|
|Total Sugars 672g|
|Vitamin C 163mg||817%|
|*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.|
Tomatoes are fruit, so why not make them into jam? Tomato jam will delight and surprise your friends with its palate-tickling balance of sweet and savory, and intense tomato flavor. It is the king of savory jams.
It is possible to reach the gel point without adding pectin, especially if you leave the seeds and skins in.
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.
- By far the best tomato for this recipe is the Early Girl. It has a robust flavor and excellent balance of sweetness and acidity.
- Other paste tomatoes like plum work well, as would many sweeter cherry tomatoes.
- Avoid the larger, waterier, blander heirlooms, no matter how beautiful they look.
- Store sealed jars in a cool, dark space for up to a year. If any jars did not seal, refrigerate and use within 3 months.