Tomato jam - KAIT-Jonesboro, AR-News, weather, sports

Tomato jam

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By Scott Meeks
easyGREENtv.com

The end of tomato season is a tragedy! Too dramatic? Well for me, it means the end of tomato sandwiches, the end of that earthy, vine-y smell in my kitchen…and of course, the official end of summer. Here in Virginia, this climactic finale coincides with the first frost, usually in early October.

But I've been saving up for this rainy day. In an effort to preserve the sweet taste of summer, I buy lots of extras from the farmer's market. No, it's not for a farewell to tomato season gorge fest. Although, that's not a bad idea. My fruity reds are for canning.

Tomatoes actually hold up really well to the canning process. You can jar them plain, make tomato sauce, or you can make this amazing SASSY TOMATO JAM! It's spicy, sweet and savory all in one bite. And it's a cinch to make.

Here's what you need:

3 cups peeled and diced tomatoes (10-12 small tomatoes or 3-4 large tomatoes)
¼ cup diced onion (1/2 small onion)
1 cup organic cane sugar
1 cup organic brown sugar
Zest and juice of 1 small lime
1 teaspoon salt
½ teaspoon sliced ginger
½ teaspoon cinnamon

Here's how you put it together:

Throw all your ingredients into one pot and simmer uncovered for 1 to 1 ½ hours. The jam will get really dark and gooey. When it coats the back of a spoon, it's ready to eat or for canning. Is that easy or what?

For Canning
Fill a warm, clean, one-pint jar with warm jam. Leave about ¼ inch of space at the top.
Place warm, clean lid and band on top of the jar and tighten.
Process in boiling water for 30-40 minutes.
Let the jar cool for 5 minutes before removing from the water.
Your tomato jam should cool on a towel on the counter for 12-24 hours.
Make sure your seal is good and that the jar isn't damaged.
Label and date the jam.
Store in your cupboard for up to a year.

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