Put tomatoes, sugar, sliced lemon and cinnamon in large, heavy pot and bring to slow boil over medium-high heat, stirring occasionally. When foam rises to surface, add butter and continue stirring and simmering until preserves thicken, about 45 minutes. (To test, stick a fork into preserves. When preserves cling to tines of fork, it should be thick enough to can.)
Pour preserves into sterilized jars, seal and process in hot water bath for 15 minutes.
45 calories, 0 grams fat, 11 grams carbohydrates, 0 grams proteinper tablespoon. This recipe is low in sodium. This recipe is low in fat.
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Another first time tomato jam maker here. I followed the recipe exactly and it was quite good. I am intrigued by the suggestions to add something spicy like jalapeno so I might try that next year when I have more fresh tomatoes to work with.
Oct 9, 2012
First time for a Tomato Jam. Easy, good directions. Maybe a tad on the sweet side. I will try adding a jalapeno or hot pepper flakes next time but look forward to using it.
Sep 3, 2012
I doubled the receipe and also added Jalepenos....FANTASTIC!!I will give as holiday gifts and use at our parties and ropings served over creamed cheese with baby shrimp on top! Can't wait!!
Jul 22, 2012
The best recipe so far! But I had to cook a little longer than 45 min. They taste great and really look pretty in jars, no one in my family eats them but me. Thank you for posting this recipe!!! I agree with every one else this is going in family recipes with 5 stars stamp on it.....last year I made some they turned out like stiff honey i still ate them. This recipes one is like fig and pear preserves yummy!!!!
Has any one ever made cantaloupe preserves? They came in strong this year in garden you can only eat so many.
Jul 18, 2012
This is now my favorite Tomato Preserve recipe!
Feb 22, 2011
This recipe was super easy and very tasty. I'm a first-time jam maker, so I am thankful that it was this easy and this tasty. Definitely a recipe I would recommend and keep, and really easy to make.
Jun 28, 2010
I have used other tomato preserve recipes in the past but this one the best by far!. The flavors are well balanced and it set beautifully. I started with just picked purple cherokees from my garden and it has a rich, deep color. I only got 5 half pints though.This is a keeper recipe.
Aug 26, 2009
I used to eat this from my grandmothers table for years and lost the recipe. I used this one which sounds a tad different and it was just outstanding. I did not use all splenda because it will be bitter sometimes used with fruit, so I used 3 cups splenda and 2 cups sugar and a happy marriage was found to help save carbs and the recipe. Thanks so much.
Aug 10, 2009
how long is the shelf life? i like to be able to tell people how receive it when they should eat it by.
thanks in advance!
Sep 22, 2008
I could not get this to thicken. Would Sure Jel have helped? I doubled the batch also. Did that make a difference.
CDKitchen Note: Doubling the batch without first trying it as written could have altered the end result. Some recipes don't resize perfectly so ideally you should test them first before resizing them. Or, on the safe side you can simply make 2 separate batches.