No-Peel Tomato Jam (for canning!)

Step 1

Slice tops off tops/stems of larger tomatoes, like heirlooms, then slice all tomatoes in half. I like to hold each halve over the sink and use my fingers to get some of the seeds and juices out (not all, just a quick run through. we are not removing all the seeds). Place a colander in the sink. Chop all of the tomatoes into small cubes and add to the colander as you are going. When finished, toss the tomatoes with your hands to get some more of the liquid out; again, just a quick run through (we are not removing all the seeds).

Step 2

Combine tomatoes and all ingredients in a large, heavy-bottomed pot. Bring to a rapid boil for 3 minutes, then reduce temperature to a simmer.

Step 3

Stir regularly and watch the jam progress, keeping it at a simmer. Cook until most of the liquid has evaporated, the jam is thick and sticky, and when you drag a spatula through the bottom of the pot, the jam will just lightly move back into the space. This will take between 1 and 1 1/2 hours, depending on how high you keep your heat and the moisture in your tomatoes. (Video will show you the complete progression of what the jam will look like.)

Step 4

While this is simmering, prepare jars and lids: place 3 half-pint jars on a rack in a large pot. Add enough water to cover jars, and bring to boil over high heat. Boil for 10 minutes, then turn off heat and allow jars to rest in hot water.

Step 5

When the jam has cooked down sufficiently, remove from heat and fill your hot jars, leaving 1/4 inch of head space. Wipe rims, apply lids and twist on rings until finger tight.

Step 6

Process in a boiling water canner for 20 minutes. Remove and let cool on a flat towel for 24 hours. Then check and make sure the jars sealed. Stores well for up to 1 year.