Yield: 4 1/2 to 5 pints
5 pounds tomatoes, finely chopped
3 1/2 cups granulated sugar (Or sub Splenda for sugar)
1/2 cup lime juice
2 teaspoons freshly grated ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 tablespoon salt
1 tablespoon red chile flakes
1. Combine all ingredients in a large, nonreactive pot. Bring to a boil, then reduce to a simmer. Stirring regularly, simmer the jam until it reduces to a sticky, jammy mess. This will take between 1 and 1 1/2 hours.
2. When the jam has cooked down sufficiently, remove from heat and fill sterilized jars, leaving 1/4 inch of head space. Wipe rims, apply lids and twist on rings.
3. Process in a boiling-water canner for 20 minutes, then remove jars from water bath and allow them to cool. When jars are cool enough to handle, test seals. Store jars in a cool, dark place for up to 1 year.
Per tablespoon (based on 4 1/2 pints): 5 calories; no fat; no protein; 6g carbohydrate; 5g sugar; no fiber; 50mg sodium; no calcium.
Recipe adapted from Marisa McClellan's website, foodinjars.com.
5 pounds tomatoes, finely chopped
3 1/2 cups granulated sugar (Or sub Splenda for sugar)
1/2 cup lime juice
2 teaspoons freshly grated ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 tablespoon salt
1 tablespoon red chile flakes
1. Combine all ingredients in a large, nonreactive pot. Bring to a boil, then reduce to a simmer. Stirring regularly, simmer the jam until it reduces to a sticky, jammy mess. This will take between 1 and 1 1/2 hours.
2. When the jam has cooked down sufficiently, remove from heat and fill sterilized jars, leaving 1/4 inch of head space. Wipe rims, apply lids and twist on rings.
3. Process in a boiling-water canner for 20 minutes, then remove jars from water bath and allow them to cool. When jars are cool enough to handle, test seals. Store jars in a cool, dark place for up to 1 year.
Per tablespoon (based on 4 1/2 pints): 5 calories; no fat; no protein; 6g carbohydrate; 5g sugar; no fiber; 50mg sodium; no calcium.
Recipe adapted from Marisa McClellan's website, foodinjars.com.
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