Tomato Jam

Looking back this summer has been really wonderful. I had my one year anniversary with my amazing stud of a husband, got to make some great memories with some of my closest friends, but most of all I learned a lot. For example where to pick the best peaches, and how to can things.  And canning is what today’s post is all about!

One of my best friends Mom is a wonderful homemaker (or domestic engineer as I like to say) and one of the things she has been teaching me is how to can. The first thing I got to can with her was pickles, the time after that was peaches (we even got to go out and pick our own from this wonderful organic farmer), and last Thursday we canned tomatoes 3 ways.

The first way was the generic stewed tomatoes, the second was oven roasted, and third was tomato jam! It sounds odd but it is really yummy and would make for a great BBQ sauce base, or cracker dip with some cream cheese and jalapeño jelly. We found the tomato jam recipe on this really great canning site, they also list what to pick and where in your area! It is wonderful.


What You Need-

  • Fresh tomatoes 20-25 lbs (we used romas) OR 6-8 cups prepared

  • 10 Half pint wide mouth canning jars with lids and rings (sanitized!!)

  • 1 ½ tsp grated lemon rind

  • 4 ½ cups Sugar or sweetener of your choice

  • 1- 1 ½ box No sugar needed pectin

  • 1 Canning kit* (this includes a wide mouth funnel, jar grabbers, and lid grabber. You can find this kit in most stores that sell canning supplies)

  • Water bath canner*

  • 1 Large pot

  • Large ladles and spoons

  • Large bowl with cold water

  • Cutting board

  • Knife

  • Large bowl

  • Vita mix or other blender if you have one available (this is not necessary but it does make this process faster for sure)

  • Kitchen towel (to set jars on)

*This page has a great list of canning supplies

What To Do-

  1. Image

    Boiling the tomatoes to remove the skin

    Removing the skins. Take your large pot and fill it with water and once it starts to boil put some tomatoes in it, but not so many that the water doesn’t cover them. once you see the skins start to split pull them out using your slotted spoon and put them in a cold water bath to cool. To remove the skins just kind of wipe/ peel them off. They should come off fairly easy. transfer to cutting board.

  2. Image

    pealed and chopped tomatoes

    After the skins have been removed, cut the tomatoes into quarters. By doing this you will remove most of the excess water and seeds and probably won’t have to do the labor intensive process on the other site of draining and squeezing. Now the optional part is instead of dicing the tomatoes even smaller we just put them in a Vitamix (or blender) for just a few seconds, and we put only about 1-2 cups of the chopped tomatoes in at a time. You don’t want to liquify your tomatoes only make them not so chunky.

  3. Empty the water out of the pot you boiled the tomatoes in. Put your tomatoes, lemon juice,  lemon rind, and pectin in. Once everything is combined turn your pot to high heat. Keep stirring until it reaches a full boil then add the sugar. Once it reaches a full boil again for about 1 minute, then you can turn it to low heat or just turn it off.

  4. Using your handy canning kit take your funnel and start filling your jars leaving ¼ – ½ inch of space at the top. Make sure to wipe off the mouth of the jar before putting your lid and ring on to make sure you get a good seal!

  5. Now boil your jars in your canner with at least 1 inch of water covering them at all times for about 5 minutes. Take out and set on a towel and let cool to seal. You should know that it will take a while for the jam to set. Mine didn’t fully set until the jar had been completely cool for a couple of hours. After your jars have cooled and the jam has set, you can open up a jar and enjoy.

Hope you like this recipe as much as I have!

xoxo, JoyLynn

P.S.  I’ll update later today with a picture of the finished product. I forgot to transfer those images from my other camera (oops!)


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