Homemade Tomato Jam
16-20 ounces
Ingredients
- 1/3 to 1/2 cup granulated sugar
- 1/4 cup white wine vinegar
- 1/4 cup water
- 4 1/2 pounds ripe tomatoes: cored, seeded and coarsely chopped (about 10 cups)
- 2-3 serrano peppers or 1 jalapeño pepper (optional if you want it spicy), stemmed, seeded and coarsely chopped
- 1 teaspoon Kosher salt
Method
- In a large 5-6-quart pot, add the sugar, vinegar and water.
- Cook over medium heat until the sugar dissolves and the mixture appears syrupy, about 5-10 minutes.
- Add all of the tomatoes, peppers and salt.
- Cook over low heat, stirring occasionally, until the tomatoes have broken down and the juices thicken, about 3 1/2 hours (your time may vary depending on the consistency perference).
- Season to taste with additional salt, if desired. Let the jam cool completely at room temperature.
- Transfer to tight sealing jar(s) and refrigerate.
- Jam can be refrigerated for up to 2 months. © Images & content: Cristina A-Moore for TeenieCakes.com.
Teenie Notes
- See my notes in the post regarding seeding tomatoes.
- Cook to desired consistency. I cooked for up to 3.5 hours and felt it still could’ve been even thicker (preference).
- There will be chunks of tomatoes with their skins. If this is not preferable to you, skin the tomatoes before using.
source loosely adapted from Fine Cooking