Tomato Jam Recipes

These are two wonderful tomato jams. One is when the fresh tomatoes of summer are here. The other is when a craving hits you in the winter. Up north, winter fresh tomatoes totally lack flavor so I resort to canned.

When entertaining I like to serve my tomato jams over a block of cream cheese or a mound of ricotta cheese.

Summer Tomato Lemon Jam

Mix and boil 15-20 minutes (stirring frequently):
5 cups of very ripe tomatoes, chopped coarsely
2 cups sugar (I use 1 3/4 cup)
1/2 tsp each thyme & basil
1/4 tsp hot pepper flakes (optional)

Remove from heat and mash with potato masher.

Stir in:
1 small box lemon Jello
Cool. Place in container. I keep refrigerated.
Judy/Buffalo


Winter Tomato Jam

Cook until soft:
1 Tbs oil
1 cup onion (I use Vidalia or sweet onion)
1 garlic clove, chopped

Add:
2 cans diced tomatoes w/juice
1/2 cup sugar
2 Tbs balsamic vinegar
½ tsp each thyme and basil
S/P

Boil until the juice is reduced about 10-15 min or to about 2 ¼ cups. Cool and refrigerate.
Judy/Buffalo

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