Wednesday, October 8, 2008

Tomato Jam

You didn't ask, but I will graciously give you the recipe for Tomato Jam anyway.

3 cups prepared tomatoes
1/4 cup lemon juice
4 1/2 cups sugar
1 box Sure Jell fruit pectin

Measure sugar and set aside. Scald, peel and chop tomatoes, cover and simmer for 10 minutes, stirring occasionally. Measure 3 cups of the prepared tomatoes into a 6 or 8 quart sauce pan. Add lemon juice and Sure Jell. Bring to a rolling boil. Stir in sugar. Boil hard for one minute. Put in hot jelly jars. Boil in a canner for 5 minutes.

I love to eat it on warm buttered toast. Mmmmm.

Sure Jell can usually be found near the boxed pudding mixes.

1 comment:

cbanks said...

i sure wish i could try some tomato jam. maybe for breakfast the day after sampling some white wine.