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Author Notes: It's November and I'm still canning! This is the last, absolutely last thing that I am going to can this fall. We've had a week of warm, well, sorta warm days and I picked the dregs of my tomatoes that were left on the vine: Romas, Black Russians, Golden Cherry, and a few I don't remember the names. I picked some green ones too. My lime tree is starting to produce a lot of limes. So this is the resulting jam that is sweet, sour, savory with little confetti like green specks throughout . I used the chile sparingly but if you can stand the heat, add more. —dymnyno
Makes 4 cups
pounds tomatoes, stemmed and medium chopped
cups white sugar
large lime, cut into very thin slices and then cut into confetti sized pieces
cup apple cider vinegar
tablespoons fresh lime juice
teaspoon red pepper flakes
- Put all the ingredients into a large pot and bring to a rolling boil for 2 minutes. Then, reduce to a simmer and cook until the mixture thickens to a good jam consistency. This can take a few hours,or more, but be patient. Just stir every once in a while to make sure nothing is sticking to the bottom of the pot.
- This recipe makes about 4 cups (2 pints). Process in a water bath for about 15 minutes. Cool and check the seals.