Usually I'm not into the sauce/ketchup/canning process every summer. But this year I made a small batch of tomato puree to put in the freezer to use later in chili.
Then I was inspired when I ran across this post on Wild Oak Designs for tomato ... jam? I have had homemade ketchup and it's one of those things I'd just as soon not spend the time making it. But tomato jam had my curiosity up! So I clicked over to foodinjars to check it out.
I don't have kitchen scales, so I filled a bag with what I thought was about 5 lbs of tomatos and placed it on my bathroom scales.
Uh oh, the scales won't measure.
So I took matters into hand, or rather took the bag into hand and stepped on the scale! Then put the bag down and stepped on the scale again. I will spare you those pictures. Ha ha!
After I wore my fingers out making Cherry Limemade last month I decided to get a citrus juicer. It works great and gets all the juice.
Add the juice and spices (the spices were the interesting part in this recipe) to the tomatos.
Bring to a boil...
...and stir for a long time...for about 2 hours.
Ugh, something that takes this long better be good.
After it's cooked down, put it into jars and do the boiling water bath thing. This is another reason I only can every few years!
And then there's the step where I hope the lids seal. They usually do.
After all that I can't not add a crafty, cutsey label to the lid.
This jam has a cinnamony, spicy, ketchupy taste. It goes great with stinky soft cheese on crackers as a appetizer or snack and I look forward to trying it on a burger or turkey sandwich.