Cooking Instructions
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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)
, the juice from
Lemons (1 1/4)
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.
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