Tomato Jamby Rory
Got tomatoes? This recipe for tomato jam is one of our favorite ways to use them! This jam is wonderful on toast, sandwiches, and spread on bagels with cream cheese.
Core tomatoes and chop finely (no need to peel and remove seeds). Combine all ingredients in a large stainless steel or other non-reactive pot. Bring the mixture to a boil over high heat. Once boiling, reduce heat to low.
Simmer jam for 1 1/2 to 2 hours, stirring the mixture regularly until it is thick with jammy goodness and a sample falls off the spoon with a slow plop. Use a canning funnel to transfer jam to hot, sterile four to eight ounce jars.
A covered jar of jam will keep in the refrigerator for up to six months. For longer storage, leave about 1/2 inch of head space in the jars, then seal with a sterile lid and process in a boiling water bath as you would for other jams and jellies.