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OT ....Tomato harvest time

Clay Q
Clay Q Posts: 4,486
edited November -1 in EggHead Forum
Too many to eat, just picked these, neighbors already got some but more are coming in so the best will go into BLT's and the rest is goin in jars as Spiced Red Tomato Jam. Nothin like ketchup at all, more like a marmalade.
TomatoHarvest20080002.jpg

From Ball Blue Book of Preserving with slight modification of adding spice by ClayQ. Note; You can add a hot pepper or prepared chili pepper for heat. Add/Subtract spices to suit yourself.
Yield; about 5 half pints

Spiced Red Tomato Jam
6 pounds red tomatoes (about 18 medium)
1 package powdered pectin
1 teaspoon grated lemon peel
2 teaspoons lemon juice
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt
3 1/2 cups sugar

Wash tomatoes and drain. Remove core and blossom ends. Cut into quarters. Cook tomatoes in a non-reactive sauce pot until soft. Press through a sieve or food mill and discard seeds and peels. Place tomato pulp back into sauce pot and simmer until reduced to 3 cups.

To make jam; Combine tomato pulp, powdered pectin, lemon peel, spices, salt and lemon juice in a large saucepot. Bring to a boil over medium-high heat stirring occasionally. Add sugar all at once, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Ladle hot jam into hot jars, leaving 1/4 inch headspace.
Adjust 2 piece caps. Process 10 minutes in a boiling water canner.

Clay

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