This tomato jam recipe is really a homemade version of ketchup (or catsup).
It is a nice combination of sweet and tart with a bit of spice from the cinnamon and cloves.
You can use this jam on so many things – on hamburgers or hot dogs, in sandwiches.
Try this recipe on grilled steak. It is a great all round summer condiment.
The original recipe just calls for the mixture to be poured into sterilized jars, but today’s health regulations would suggest you process the jars in a boiling water bath. Safety above all.
What that means is that you need one of those granite ware canners with the metal inserts so the jars don’t move around and break during cooking.
Place the filled jars in the canner. After that, make sure the jars are covered in water. Bring the water to a boil and boil for about 20 minutes. Remove jars to cool.
This is a great recipe if you have a garden and are overrun by tomatoes all coming ripe at the same time.
- 12 tomatoes, large ripe
- 2 1/2 cups sugar
- 2 cups vinegar
- 1 teaspoon cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon salt
- Peel the tomatoes and cut them into small pieces. Add the sugar and boil together for 1 hour. Add the vinegar, cinnamon, cloves and salt. Boil until thick like jam. To prevent sticking, cook in a Dutch oven.
- Pour into sterilized jars and seal tightly with lid.
Makes 3 small jars.
- For a jam that is not too chunky, puree half of the tomatoes in a blender and add them to the finely chopped tomatoes.
- The new recommendation from health officials is that this recipe should be boiled in a boiling water canner for about 20 minutes. Just follow the directions on your canner and see the notes below.