Tomato Jam

Name: Tomato Jam
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 36 ounces ripe tomatoes (weighed before chopping) or about 4 1/2 cups after chopping; 2 1/2 cups granulated sugar; 1 cup apple cider vinegar; 1 tsp red pepper flakes (or to taste); 3 Tbsp Worchestershire sauce

5.0

(17)

theviewfromgreatisland.com

Your recipes

Prep Time: 10 minutes

Cook Time: 40 minutes

Total: 50 minutes

Servings: 2

appetizer cherry tomatoes condiment

Ingredients

Remove All · Remove Spices · Remove Staples

36 ounces ripe tomatoes (weighed before chopping) or about 4 1/2 cups after chopping2 1/2 cups granulated sugar1 cup apple cider vinegar1 tsp red pepper flakes (or to taste)3 Tbsp Worchestershire sauce

Export 4 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Chop the tomatoes (I left the skin on, but you can peel them if you prefer) into small dice.

Step 2

Add the tomatoes and the rest of the ingredients to a large saucepan, and bring to a boil.

Step 3

Continue to cook (at a simmer, not a full boil) for another 40 minutes to 1 hour or so, until the jam has thickened somewhat, and is glossy. Stir occasionally so that it doesn't stick to the bottom of the pan or scorch. When you can just barely start to see the bottom of the pan when you scrape a spoon across the bottom, it's done.

Step 4

Pour the hot jam into jars, and allow to cool at room temperature. The jam will keep for about 2 weeks in the fridge, or up to a year in the freezer.