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Tomato Jam

5 from 1 vote
Prep Time 20 minutes
Cook Time 2 hours
Canning 20 minutes

Ingredients
  

  • 5 pounds Tomatoes
  • 1/2 cup Bottled Lemon Juice
  • 3 cups Sugar
  • 1.5 tsp Cinnamon
  • 1 Nutmeg
  • 1/2 tsp clove
  • 1 TBS Pink Himalyan Sea Salt
  • 2 tbs Balmsonic Vinegar
  • 2 tbs Apple Cider Vinegar
  • 1/2 tsp Dried Pepper Flakes Or more for spicier taste.

Instructions
 

  • Rough Chop tomatoes leaving the skins and toss them into a small stock pot with all ingredients.
  • Bring mixture to a boil and reduce to a low simmer for up to two hours or until til tomato mixture becomes Jammy in texture. Use your potato masher to mash and stir tomatoes. Water will reduce out.
  • Prepare a water bath for canning with mason jars. Ladle hot jam into hot jars, clean the rims and seal the jars. Place in boiling hot water for 20 minutes (plus 1 minute for every 1000 feet in altitude).