The best thing is that right now we have lots of tomatoes that are ripening up in our garden. I'm going to make at least one more batch. YAY.








2 1/2 pounds tomatoes (peeled and chopped)
1 1/2 cups sugar
Juice of one lemon
1/2 teaspoon cinnamon
1/4 teaspoon cloves
Speck of nutmeg

After the tomatoes are peeled and chopped (some tomato jam recipes call for leaving the skin and seeds in but that's not for me!)


Add the rest of  ingredients, juice from 1 lemon, sugar, cinnamon, nutmeg, and cloves. Simmer a little bubbly until it starts to get thick. Be careful it doesn't stick to the bottom at this stage. Stir constantly probably a good 45 minutes. When you see that it is thick on the spoon, it's ready to put into clean, sterilized jars.  At this point you can put the jars in the fridge or put them through a hot water bath which will preserve them at room temperature for 1 year.
  Instructions for Hot Water Bath Preserving.

This yields almost 3 half pint jars of jam.

(I like to make my jam without pectin. If you like to use pectin, follow the directions on the package. You will have to use more sugar. That's one reason why I don't like to use pectin, the enormous amount of sugar that is needed. The other reason is that you can't make jam on the spur of the moment if you don't have the pectin.)




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When I taste this jam, it IS Christmas, the taste and aroma brings me back to Christmas and I like that. I will have this jam on toast during Christmastime and it will add to the pleasure of the season.

Some people on the internet put tomato jam on sandwiches with bacon. That actually sounds pretty tasty, also, but for me, it's jam and jam goes on toast.


Did you  know there is a BACON JAM? I don't know if that sounds good or horrible but I love bacon and have some in the fridge right now. Has anyone ever heard of bacon jam? I think I'm going to make some. It might be fantabulous and how will I know if I don't try it?


Have a great week!





Savvy Southern Style

Fine Craft Guild