A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Ripe Tomato Jam
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- #28442
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
4 pounds medium-ripe tomatoes
4 cups sugar
1 teaspoon whole cloves
1/2 tablespoon broken stick cinnamon
2 cups vinegar
1/2 teaspoon whole allspice
directions
Scald, peel, and quarter tomatoes. Place in preserving kettle. Add sugar, vinegar, cloves, allspice, and cinnamon. The spices may be tied in a loose muslin bag. Simmer, stirring frequently, until thick.
Ladle into hot jars, leaving about 1/4-inch space at top. Wipe jar rims and threads clean. Cover jars with hot canning lids. Screw bands on firmly.
Place jars in a boiling water bath. Cover canner and return water to a boil; boil 5 minutes.
Remove jars from canner and let cool. Check seals and store in a cool, dry place.
added by
macleodkat
nutrition data
55 calories, 0 grams fat, 14 grams carbohydrates, 0 grams protein per ounce. This recipe is low in sodium. This recipe is low in fat.
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reviews & comments
I am literally making this recipe right now. I have been cooking this stuff for almost 2 HOURS! 30 minutes; yeah right! And I still have huge chunks of tomatoes. OK. I just said screw it. It's thicker than when I started and the tomatoes have reduced a lot. It filled up 5 1/2 pint mason jars. I am processing them now. I will hold off on rating this recipe until I try the processed jam.