Tomato Jam
8 lbs ripe tomatoes
2 Tbs sugar
2 tsp kosher salt
4 Tbs raspberry vinegar
4 Tbs dark brown sugar
1 tsp cinnamon
1/2 tsp white pepper
Peel, core and seed tomatoes. Puree tomatoes in batches in the food processor or through a food mill. (About 12 cups). Pour into a large non-reactive pan and stir in sugar and salt. Bring to a full boil over medium heat and cook, uncovered for 30 minutes, stirring occasionally.
Add vinegar, pepper, brown sugar and cinnamon. Continue cooking for another 30 minutes, until jam is very thick and holds its shape when mounded onto a large metal spoon.
Fill hot sterilized jars with jam, leaving 1/2-inch headspace. Wipe rim and seal tightly with two part canning lids. Process in a boiling water bath for 10 minutes. Remove from bath and let cool on the counter. Re-tighten the rings once the jars are completely cooled. Check the seal and refrigerate any jars that did not seal correctly. Allow to age at least 2 weeks before using.
Yields about 4 half-pints.
2 Tbs sugar
2 tsp kosher salt
4 Tbs raspberry vinegar
4 Tbs dark brown sugar
1 tsp cinnamon
1/2 tsp white pepper
Peel, core and seed tomatoes. Puree tomatoes in batches in the food processor or through a food mill. (About 12 cups). Pour into a large non-reactive pan and stir in sugar and salt. Bring to a full boil over medium heat and cook, uncovered for 30 minutes, stirring occasionally.
Add vinegar, pepper, brown sugar and cinnamon. Continue cooking for another 30 minutes, until jam is very thick and holds its shape when mounded onto a large metal spoon.
Fill hot sterilized jars with jam, leaving 1/2-inch headspace. Wipe rim and seal tightly with two part canning lids. Process in a boiling water bath for 10 minutes. Remove from bath and let cool on the counter. Re-tighten the rings once the jars are completely cooled. Check the seal and refrigerate any jars that did not seal correctly. Allow to age at least 2 weeks before using.
Yields about 4 half-pints.
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