September is here, which means that there are heirloom tomatoes in full abundance. This heirloom tomato “jam” recipe is a great way to enjoy tomatoes long after the season has finished. Try to use over ripe tomatoes if possible. Try on top of roasted chicken or fish or added to any recipe calling for stewed tomato for an extra boost of flavor.
- 3 quarts tomatoes, blanched, peeled, and rough chopped
- 1 1/2 teaspoon grated orange rind
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 cup orange juice
- 4 1/2 cups sugar
Place prepared tomatoes in a large sauce pot over medium heat. Add all of the other ingredients to the pot and simmer over medium heat. The tomatoes will break down and become one consistent mixture. Continue to cook stirring occasionally until you can see the bottom of the pan as you stir. Remove from heat.
Skim off foam. Pour hot jam into hot half-pint jars, leaving 1/4 inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.
