Yellow Tomato Jam Recipe

By (Guest Post)

In the first recipe if you only use 3 cups of tomatoes for the jam, what do you do with the rest of the 3 quarts?

By Marge Sutton (Guest Post)

Check The Jamlady Cookbook for more than 10 jams and preserves with tomatoes.

By

susanmajp

Here's an old fashioned one that's simply wonderful.

YELLOW TOMATO JAM
1 lb Yellow Tomatoes, peeled and sliced
3/4 lb Sugar
1/2 Lemon

Peel tomatoes; cut into small pieces. Add sugar and let stand 1 hour. Thinly slice lemon with rind. Cook until tomatoes are clear and the syrup is thickened. Pour into jars and seal.

I usually squeeze the juice and add zest of a whole lemon. Since this recipe doesn't make much, you could probably just pour into a larger jar and store in fridge.

By LRP (Guest Post)

YELLOW TOMATO JAM

2 1/2 pounds or 2 quarts yellow tomatoes
1 lemon, thinly sliced
1 tablespoon vinegar
1 1/2 teaspoons ginger
1 stick cinnamon
4 cups sugar
1 cup water

Do not peel or cut up clean tomatoes. Combine all ingredients. Bring to a boil. Simmer for 2 hours, or until thick. Remove cinnamon stick. Pour in jars and seal. Process for 20 minutes. Makes 3 to 5 pints. (Jam may be frozen.)

By hvnlyhills (Guest Post)

Tomato Jam
Ingredients:
3 quarts prepared tomatoes
1 1/2 teaspoon grated lemon rind
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 cup lemon juice
4 1/2 cups sugar
1 box powdered pectin

Directions:

To Prepare Tomatoes - Wash firm ripe tomatoes. Scald, peel, and chop tomatoes. Cover and simmer 10 minutes, stirring constantly. Measure 3 cups tomatoes into a large saucepan. Add lemon rind, allspice, cinnamon and cloves.

To Make Jam - Sterilize canning jars. Add lemon juice to the prepared tomatoes in the saucepan. Measure sugar and set aside. Stir powdered pectin into prepared tomatoes. Bring to a boil over high heat, stirring constantly. At once, stir in sugar. Stir and bring to a full rolling boil that cannot be stirred down. Then boil hard for 1 minute, stirring constantly.

Remove from heat. Skim off foam. Pour hot jam into hot half-pint jars, leaving 1/4 inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.

This recipe for Spiced Tomato Jam With Powdered Pectin serves/makes 5 jars

Cheryl
http://www.2ewenique.com

By

AnnMel

From a 1943 cookbook:
RIPE TOMATO JAM
4 pounds medium ripe tomatoes
4 cups sugar
1 teaspoon whole cloves
1/2 tablespoon broken stick cinnamon
2 cups vinegar
1/2 teaspoon whole allspice

Scald, peel, and quarter tomatoes. Place in preserving kettle. Add sugar, vinegar, cloves, allspice, and cinnamon. The spices may be tied in a loose muslin bag. Simmer, stirring frequently, until thick. (from Florence Taft Eaton, Concord, Mass.)