Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Bring a large pot of water to a boil. Meanwhile clean and rinse the
Tomatoes (10 cups)
. Prepare an ice bath.
Step 2
Cut a small X into the bottom of each of the tomatoes. Make sure you break the skin, but don't cut too deep into the tomato.
Step 3
Place the tomatoes into the boiling water for 1-2 minutes. Smaller tomatoes will need less time, larger tomatoes will take longer.
Step 4
Remove the tomatoes from the boiling water and place into the ice bath for 1-2 minutes. The skins should start to visibly shrink.
Step 5
Peel off all the skin from each of the tomatoes and discard.
Step 6
Slice the tomatoes in half and scoop out the seeds. You should be left with a little over 2 pounds of tomatoes.
Step 7
Roughly chop the tomatoes and put them into a pot along with
Granulated Sugar (1 cup)
,
Lemon Juice (1/4 cup)
and
Cinnamon Stick (1)
. Bring to a boil for a few minutes. Then reduce heat to medium-low.
Step 8
Cook for 1.5 to 2 hours until the jam starts to thicken. Remove the cinnamon stick and use an immersion blender to break up any remaining chunks of tomatoes to create a smoother consistency.
Step 9
You can process the jam in a water bath canner or store in air tight containers in the fridge. It can also be frozen. This recipe makes about 24 ounces of jam.
Rate & Review
{{id}}
Tags
VIEW MORE TAGS VIEW LESS TAGSVegan White Chocolate Macadamia Cookies
Vegan Black Bean Brownies
Stroopwafels
Vegan Chocolate Chip Pecan Pancakes
Vegan Oat Milk Yogurt
Vegan & Gluten Free Brownies
Magic Cookie Bars
Recommended Recipes
{{name}}