Tomato Jam

Tomato Jam
Prep 10 mins Cook 1 hr 5 mins


  • 1 1/2 cups tomato juice
  • 3 cups sugar
  • 2 1/2 pounds ripe red or yellow tomatoes, cored and peeled
  • 2 tablespoons lemon juice
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons tomato paste

Make It

1. Combine tomato juice and sugar in nonaluminum stockpot. Bring to boiling; cook, stirring frequently to prevent boiling over, for 5 minutes or until sugar dissolves and the mixture registers 215 to 220 degrees F on candy thermometer.

2. Remove from heat. Add tomatoes, lemon juice, spices and tomato paste.

3. Return to medium heat; cook at low boil for 1 hour, breaking tomatoes apart with wooden spoon. Jam should be thick and tomatoes in small chunks.

4. Transfer to sterilized glass canning jars. Store in refrigerator up to 6 months. Makes about 4 cups.