tomato jam
 
10 lb.  ripe red tomatoes
3 to 4 lb.  sugar
3 to 4   lemons
6 to 8 stick  cinnamon
 
peel tomatoes and core stem end. place peeled tomatoes in a two-gallon 
non-reactive stock pot. do not use aluminum. start boiling the peeled 
tomatoes; keep stirring and ladling off the thin tomato juice until 
what remains is semi-thick. continue this process until most of the 
thin liquid is removed. while continuing to stir add sugar equal to 2/3 
the volume of the purée. add the lemons after they have been halved 
and sliced 1/4-inch thick; add cinnamon stick which has been broken 
into 1x1/4-inch bits. keep stirring the mixture periodically to keep it 
from sticking to the bottom of the pot. continue stirring until jam 
reaches the consistency you desire. let the mixture cool until it can 
be placed in sterile jars. after thorough cooling; seal each jar with 
paraffin wax or process 5 minutes in a boiling water bath. 
 
source: http://foodgeeks.com/recipes/recipe.phtml?recipe_id=5643 
 
 
 
 
 
 
(ID: 75173) Mirror: rec.food.recipes: Sun, Jan 2, 2005


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