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Author Notes: Tomato what? Right. So let’s get this out of the way right off the bat. I know that tomato jam may sound a bit, well… off. Stick with me, though! (see what I did there??) Tomatoes are certainly a staple in many meals here in the South. Fried green tomatoes, tomato soup and grilled cheese, tomatoes and okra, BLTs... You get my drift. Anything that you make around here can be bumped up to be just a bit better with the addition of some sort of tomato. That being said, there are fewer sweet tomato dishes that come to mind.
Growing up and living in the South, I can remember watching my mother loading hundreds of glass jars with the string beans that my hands were tired from stringing. I always wondered how that big pot with steam would ensure those vegetables would last through not only winter, but probably even a nuclear war.
This was my first attempt at canning something, and it ended up being a great success!
The little Ball jars were filled with a Sweet Tomato Jam, complete with savory accents of clove and cumin. A perfectly sweet twist on a favorite, traditional ingredient.
We served this jam on some toast points made from day-old buns that we had made. Delicious!
Share & Enjoy--
Phillip @ SouthernFATTY.com —Phillip || SouthernFATTY.com
Makes 3-4 jam jars
pounds tomatoes, any variety (mix and match!)
tablespoons lemon juice
teaspoons crushed jalapeños
pinch ground clove
- Core and chop tomatoes. Place in large stockpot.
- Add all other ingredients and bring to boil over medium heat.
- When mixture begins to boil, lower to low/medium-low and simmer for 1 1/2 - 2 hours.
- To determine if jam is proper consistency, complete a plate test: Place a teaspoon of so of mixture on a frozen plate. Let sit for a minute or so and the turn plate on side. If mixture falls all together like gelatin, it is finished. Alternatively, aim for 220 F temperature.
- Store in jam jars for long-term storage or refrigerated for shorter.
- Enjoy! Visit SouthernFATTY.com for more images and recipes.