Tomato Jam
Recipe from The Food Channel

This bright red jam is kind of like a homemade ketchup, but so much better. Use it as you would ketchup or any condiment. Its fresh tomato flavor works wonders on burgers or hot dogs, scrambled eggs and all kinds of sandwiches.

Tomato Jam

by 23  people

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Yield: 7 quarts
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  • 12   pounds 
    ripe tomatoes, blanched, peeled and quartered
  • 1   pound 
    onions, quartered
  • 1/2  pound 
    red bell peppers, cut into strips
  • 1/2  pound 
    green bell peppers, cut into strips
  • 4 1/2  cups 
    cider vinegar
  • 4 1/2  cups 
  • 1/8  cup 
    canning or pickling salt
  • 1 1/2  tablespoons 
    dry mustard
  • 2   teaspoons 
    sweet or hot paprika
  • 2   teaspoons 
    whole allspice
  • 2   teaspoons 
    whole cloves
  • 1  3  inch 
    cinnamon stick
To blanch - wash tomatoes. Tomatoes are easily peeled by dipping in boiling water for 1 minute, then in cold water. To prepare pulp, remove pits from peeled tomatoes, then chop. Cook until soft, adding only enough water to prevent sticking (about 1/2 cup). Press through a sieve, food mill, blender or food processor.
In manageable batches, process the tomatoes, onions, red and green bell peppers in a blender until pureed, about 5 seconds each batch.
Place the mixture into a large non-reactive saucepan. Stir together well and bring to a boil, stirring often, over medium heat. Boil gently, stirring often and thoroughly, for 1 hour.
Stir in cider vinegar, sugar and canning or pickling salt.
In a moist square cheese cloth tie in dry mustard, paprika, allspice, cloves and cinnamon sticks and add to the tomato mixture.
Continue boiling gently and stirring until the mixture is reduced by half and mounds up on a spoon with no separation of liquid and solids. It will continue to thicken as it cools. Remove and discard the spice bag. Place in a sterilized container while hot; let cool, then cover and refrigerate for up to 1 month.
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