How to make homemade tomato jam
Prep Time:
40 minutes
Cook Time:
20 minutes
Servings:
Ingredients
  • approximately 2 1/2 to 3 pounds of ripe tomatoes (this will yield about 3 to 4 cups prepared tomatoes)
  • 1/2 teaspoon grated lemon rind
  • 3/4 teaspoon cinnamon
  • strips of lemon rind from one lemon (optional)
  • 5 to 6 sterile 1/2 pint jelly or mason jars
  • 1/4 cup lemon juice
  • 4 1/2 cup sugar
  • 1 box powdered pectin
Directions
  1. Step 1: Wash approximately 2 1/2 to 3 pounds of firm, ripe tomatoes. Scald, peel, and chop tomatoes.
  2. Step 2: Place chopped tomatoes in a saucepan and heat slowly to simmering, stirring constantly to prevent sticking and burning. Cover and simmer 10 minutes, stirring occasionally.
  3. Step 3: Measure 3 to 4 cups of the cooked tomatoes into a large saucepan. Add 1/2 teaspoon grated lemon rind, 3/4 teaspoon cinnamon and the strips of lemon rind from 1 lemon (optional).
  4. Step 1: Sterilize 5 to 6 (1/2 pint) jelly or Mason canning jars.
  5. Step 2: Add 1/4 cup lemon juice to the 3 to 4 cups of prepared tomatoes in the saucepan. Measure out 4 1/2 cups sugar and set aside.
  6. Step 3: Stir 1 box powdered pectin into the prepared tomatoes in the saucepan. Bring to a boil over high heat, stirring constantly.
  7. Step 4: At once, stir in the sugar. Stir and bring to a full rolling boil that cannot be stirred down. Then boil hard for 1 minute, stirring constantly.
  8. Step 5: Remove from heat. Skim off foam.
  9. Step 6: Pour hot jam into hot jars, leaving 1/4 inch of head space (space at the top of the jar). Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids.
  10. Step 7: Process in a boiling water canner for 5 minutes at normal altitude. Set aside to cool and seal. Sealed jars may be kept on the pantry shelf; store unsealed jars in freezer.