BlackCat08 said:I need a recipe for tomato jam..
This is the one I use for Tomato Jam:
4 cups ripe chopped and peeled tomatoes with some seeds (I like plum tomatoes-we grow Viva Italia)
3 and 1/2 cups sugar
1 large package or 2 small packages jello (need 6 ounces)--use raspberry or strawberry
Add 1 TBS extra jello (helps in jelling)...I often use orange jello
Combine tomatoes and sugar in large pot (dutch oven)
cook 15 minutes on medium high stirring constantly with wooden or silicone spoon.
add gelatin and cook 10 minutes more
Pour/seal in half-pint jars
makes about 6 jars...however, when we made a double batch, we got 14 jars instead of just 12)
serving suggestion: for eye appeal and tummy delight, top a room-temperature block of cream cheese with your luscious ruby-red jam--surround with toast points and variety club crackers. Provide plenty of spreader serving pieces, coffee and tea.
Enjoy!
Penny
