Yield: 1 servings
|3 cups||Tomatoes; peeled, chopped about 1 3/4 lb|
|1 pack||Pectin crystals; 57 g|
|4½ cup||Sugar, granulated|
D. Brian Loewen, Toronto First prize Winner Relishes, Pickles, Jams and Preserves
"This recipe has been in the family since my great grandmother begun making it as a frugal jam for her family. Generations of Loewen/Howard women have made it as a mainstay of family breakfasts.
My father particularly enjoyed the jam, but with a family of three sons, there seemed to be no one to carry on the tradition. That changed however, when my brother presented my father with a year's supply of tomato jam one Christmas. These are, after all, the 90s." Halve and seed orange and lemon. In food processir, finely shop fruit with rind. Transfer to heavy saucepan; add tomatoes and bring to a boil. Reduce heat and simmer for 10 minutes or until rind is tender.
Stir in pectin. Return to boil; boil for 1 minute, stirring. Stir in sugar; bring to a full rolling boil. Boil, stirring, for 1 minute.
Remove from heat and skim off foam. Pour into hot sterlized jars, leaving ¼ inch headspace. Seal jars; process in boiling water bath for 10 minutes. Store in cool, dark, dry place. MAKES: ABOUT 5 CUPS SOURCE: Heritage Recipe Contest, Canadian Living magazine to celebrate Canada's 125th birthday
posted by Anne MacLellan