I am loving the fact that I am officially a "Canner" now. Just a novice, or beginner, but I can vegetables that are coming out of our garden. Such a sense of accomplishment when I look at what is in the pantry that we get to enjoy during the cold winter months.
I follow a couple of canning blogs, am friends with some amazing ladies on facebook that share their canning expertise and recipes, and am part of a canning group on facebook. Between these media's I kept hearing the ladies mention Tomato Jam. Tomato Jam? Eh. Not interested. But then one day, one of the ladies referred to it as "Fancy Ketchup". Now that got my attention! I was sold on trying this.
And, the rest is history. I am in love. It's sweet, tangy, jammy, ketchupy goodness. We have used it in several different dishes, and even used it to dip tater tots in. Today, I was dipping Bread Cheese in it. Sooooo good. Give it a try with most any thing you would use ketchup for, or just as a new dipping sauce.
I debated not sharing this recipe, as I can not answer any questions about the canning process. I simply am to much of a novice to do that, but I can not risk losing this recipe. And I really think if you have tomatoes and like to can, you should try this recipe too!
5 pounds tomatoes, finely chopped
3 1/2 cups sugar
1/2 cup lime juice
2 tsp grated ginger (fresh)
1 tsp cinnamon
1/2 tsp ground cloves
1 Tbsp salt
1/2 Tbsp red chili flakes
In a large non-reactive pot, combine all ingredients. Bring to a boil. Once boiling, reduce heat to a simmer. Simmer about 1 to 1 1/2 hours, stirring frequently, until jam has reduced. Once you have reached the consistency of thick jam, remove from heat.
Fill jars with jam, leaving 1/4 inch of head space. Wipe rims, cover jars with lids and rings. Process in boiling water bath for 20 minutes. Remove jars from canner, and let set on towel on counter top for 24 hours undisturbed.
Store jars in pantry up to 1 year.
Source: Food In Jars
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