Got any tomatoes left on the vine? Well, here is an old-fashioned solution! How soon we forget!
Makes 2 500-ml jars (1 liter is just over 1 quart)
2 pounds tomatoes
2 cups sugar
1/2 cup water
2 Tablespoons lemon juice
1 cinnamon stick
1 wide strip of lemon peel
Cut a small x into the bottom of each tomato. Blanch in a large pot of boiling water for 3 minutes, then immediately plunge in an ice water bath to stop the cooking process.
Peel the tomatoes, then cut in half and scoop out the seeds.
Roughly chop the remaining flesh.
In a large, wide pot set over high heat, combine the chopped tomatoes with remaining ingredients.
Bring to a rolling boil, then reduce heat to medium.
Cook, stirring regularly, for about an hour or until the jam starts to take on a thick and glossy consistency.
Remove the the cinnamon stick, cloves and lemon peel, and discard.
At this stage, you can puree the jam with an immersion blender to get a smoother consistency, or leave it as is for a more rustic style.
I personally prefer a slightly chunky jam, so I leave it alone.
Continue cooking the jam for another 10 minutes, then test for set.
If the jam is still quite runny, continue cooking and testing at 10 minute intervals until it reaches the right consistency.
Once the jam has passed the set test, ladle into clean, sterilised glass jars.
Jam can be stored in the fridge once cooled, where it will keep for approximately one month.
For longer-term storage, the jars can be processed in a hot water bath for 5 minutes and then stored in a cool, dark spot for up to a year.
Recipe and by messycook.blogspot.com