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Jam, Tomato (P, KLP, TNT)
Source: Self
Yield: about 6 pounds (3 kgs.)

4 lbs. (2kg) tomatoes
2-1/2 lbs. (1-1/4kg) castor sugar

Use for this recipe very ripe tomatoes. They need to have a low content of seeds.

Peel the tomatoes, by putting them in boiled water. Some of them can be used without peeling them. You can chop them, like for tomato sauce, or simply cut into pieces.

Put the tomatoes in a big pot and cook until it reduces a quarter.

Add sugar 1 lb. at a time. Each time stir until sugar is dissolved.

Let cook, stirring constantly, until jam has the required consistency. There will be a lot of liquid from the tomatoes during cooking.

Put in sterilized jars.

Posted by Marianne Kauffmann

Nutritional Info Per Serving: N/A