Grandma Howards Tomato Jam Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1/2: Orange,
1/2: Lemon,
3 cup: Tomatoes, peeled, chopped about 1 3/4 lb
1 package: Pectin crystals, 57 g
4 1/2 cup: Sugar, granulated
Directions:
D. Brian Loewen, Toronto First prize Winner Relishes, Pickles, Jams
and Preserves
"This recipe has been in the family since my great grandmother begun
making it as a frugal jam for her family. Generations of
Loewen/Howard women have made it as a mainstay of family breakfasts.
My father particularly enjoyed the jam, but with a family of three
sons, there seemed to be no one to carry on the tradition. That
changed however, when my brother presented my father with a years
supply of tomato jam one Christmas. These are, after all, the 90s."
Halve and seed orange and lemon. In food processir, finely shop fruit
with rind. Transfer to heavy saucepan; add tomatoes and bring to a
boil. Reduce heat and simmer for 10 minutes or until rind is tender.
Stir in pectin. Return to boil; boil for 1 minute, stirring. Stir in
sugar; bring to a full rolling boil. Boil, stirring, for 1 minute.
Remove from heat and skim off foam. Pour into hot sterlized jars,
leaving 1/4 inch headspace. Seal jars; process in boiling water bath
for 10 minutes. Store in cool, dark, dry place. MAKES: ABOUT 5 CUPS
SOURCE: Heritage Recipe Contest, Canadian Living magazine to celebrate
Canadas 125th birthday
posted by Anne MacLellan
Source from luhu.jp
and Preserves
"This recipe has been in the family since my great grandmother begun
making it as a frugal jam for her family. Generations of
Loewen/Howard women have made it as a mainstay of family breakfasts.
My father particularly enjoyed the jam, but with a family of three
sons, there seemed to be no one to carry on the tradition. That
changed however, when my brother presented my father with a years
supply of tomato jam one Christmas. These are, after all, the 90s."
Halve and seed orange and lemon. In food processir, finely shop fruit
with rind. Transfer to heavy saucepan; add tomatoes and bring to a
boil. Reduce heat and simmer for 10 minutes or until rind is tender.
Stir in pectin. Return to boil; boil for 1 minute, stirring. Stir in
sugar; bring to a full rolling boil. Boil, stirring, for 1 minute.
Remove from heat and skim off foam. Pour into hot sterlized jars,
leaving 1/4 inch headspace. Seal jars; process in boiling water bath
for 10 minutes. Store in cool, dark, dry place. MAKES: ABOUT 5 CUPS
SOURCE: Heritage Recipe Contest, Canadian Living magazine to celebrate
Canadas 125th birthday
posted by Anne MacLellan
Source from luhu.jp