Recipe by Mom2MMJ
"Cinnamon, allspice, and cloves make this tomato jam more like a 'butter' than a jam. I actually won a blue ribbon at the Indiana State Fair with this recipe several years ago! My husband enjoyed this often as a child. I had never heard of it before marrying him. Using firm, meaty tomatoes will yield a thicker jam."
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2 1/4 pounds
tomatoes, peeled and chopped
1 1/2 teaspoons
ground cinnamon, or more to taste
1 (1.75 ounce) package
4 1/2 cups
(1 pint) canning jars with lids and rings
Thank you for this old time delight! Grandma used to make this for us; always a treat to pop a jar open in winter & remember what a great summer we had.
I should have stressed more in the recipe the importance of the tomatoes being firm and meaty -- not juicy. If you find your tomatoes to be juicy, drain the juice off before adding the tomatoes to the pot. The more juice you add to the jam, the more watery the result will be. The first time I made this recipe my jam was a bit more like a sweet spicy sauce - never watery but just more saucy. So, don't give up. If you liked the flavor try again with firm, meaty tomatoes.
wasted a sunday afternoon with hubby trying to use up our bounty of tomatoes. Could it possible take a couple weeks to set up? Followed directions to a T and it was watery as Tea!!!
EXCELLENT! 5 STARS!
fOLLOWED THIS RECIPE TO THE LETTER, CAME OUT RUNNY AND ONLY 3 PINTS. HMMMM. VERY DISAPPOINTED.
* Percent Daily Values are based on a 2,000 calorie diet.
Spiced Tomato Jam/Butter
Serving Size: 1/96 of a recipe
Servings Per Recipe: 96
Amount Per Serving
** Calories: 45
** Calories from Fat: 3
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