Sometimes having too many tomatoes is a good thing.
This jam has a small kick to it so my children didn't care for it much, but I couldn't stop eating it because it's just all the flavor's I love - spicy from the chili flakes, sweet with honey, tangy with the ginger, and above all, it's made out of tomatoes! I love tomatoes.
This recipe includes the skin, the seeds and the pulp of the tomato, so you have to like that kind-of thing if you serve it to others.
It's seems impossible to set three-to-four hours aside to make homemade-anything, let alone tomato jam.
But if there's something I've learned from making my own jams, jellies or preserves, it's that it's time well spent canning the jam to use up the tomatoes growing in our backyard for months to come.
The original blog post for this tutorial is here.
I've included a recipe card for your use, but please give me credit if you reference it on other sites or even better, send them to this Instructable.
Thank you for reading!
I grow a variety of tomatoes in our backyard.
In 2015, I grew Roma tomatoes, San Marzano tomatoes and cherry tomatoes.
The tomatoes you see in this tutorial are Roma tomatoes.
Hopefully this year I'll be making a jam with all three types of tomatoes. I won't post a new tutorial, but I do plan on updating this Instructable with the results.
Here's the ingredients I used:
You will also need a large stock pot or large wide pan to cook down the jam and containers to hold the finished product. I used a total of six (6) Ball Canning Regular Mouth Half Pint Canning Jars.
I can all my products using my Crock-Pot. More of this in Step 5.