Ingredients

How to make it

  • Scald, peel, core and quarter tomatoes-Squeeze out seeds and juice reserving only the pulp.
  • Bring to a boil, reduce and simmer for 10 minutes-stirring frequently-uncovered.
  • Measure-you want 3 cups of pulp.
  • Put pulp, lemons and pectin in a large pot-stainless or enamel.
  • Bring to a full boil stirring constantly.
  • Add sugar and boil rapidly for another 3 min.
  • Cool for 5 min, stirring often.
  • Ladle into clean, hot jars leaving 1/4 inch head space.
  • Process for 10 minutes at altitudes up to 1000 feet.

Reviews & Comments 10

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  • Milamaw 2 years ago
    Do you think this would be great with hot peppers added to it? Hot and sweet? Made this receipe years ago and it was good but think it would be wonderful if it's hot! What do you think?
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    " It was excellent "
    becc36 ate it and said...
    wow! Have just made this with the glut of tomatoes from the garden. Was looking for a recipe that didn't have spices in and this one popped up. Had tomato jam on a recent holiday in Italy served with cheese it goes really well with riccota cheese...this one is as good as the one I had over there!
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  • pointsevenout 5 years ago
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  • pointsevenout 5 years ago
    Sure. Why not? Try a sample on a cracker or piece of bread to get a feel for the taste and see what you think it would be good with. Everybodys tastes are different. I use it anywhere I would use regular jam.
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  • momto5 5 years ago
    Do you use Tomato Jam on the same things you would use regular jam on? I have never heard of it before!
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    " It was excellent "
    notyourmomma ate it and said...
    This looks really interesting and something I would like to try.
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    " It was excellent "
    juels ate it and said...
    Now here's a very unique recipe! Sounds so easy, too! My husband grows tomatoes, so I'll be definitely trying this out in season!
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  • wdsdy 6 years ago
    Yum Yum!! Can't wait to try this with home grown tomatoes this Summer!
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  • liezel 6 years ago
    My husband will love this!!
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  • pointsevenout 6 years ago
    After boiling the pulp for 10 minutes you will have to strain the pulp because a lot of juice will have rendered out of the pulp. You should have fairly non-juicy pulp. This recipe says it will make 4 half pint jars. It made 6 for me. I probably didn’t let enough of the juice strain out.
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  • pointsevenout 6 years ago
    PERSONAL NOTE: I used 2T more lemon juice in the mix because of an aside about the recipe. Don’t know if the recipe really needed the extra juice or not. I didn’t want my first attempt to fail to jell. Maybe someone else can make this recipe strictly by the instructions and report back. This batch of jelly will last me for a while. I don’t eat jelly much. It’s more for mother’s sweet tooth. Wait a minute! She’s got dentures! Going to have to change that saying.
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