Ingredients
- 5 pounds tomatoes, cored, and coarsely chopped {I used Japanese Black Trifele}
- 3 1/2 cups sugar
- 8 tablespoons bottled lime juice
- 1 jalapeno pepper, stemmed, seeded and diced1 tablespoon sea salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon cumin
- 1/2 teaspoon ground cloves
Instructions
Combine all the ingredients in a heavy medium saucepan and bring to a boil over medium heat, stirring to prevent scorching.
Reduce heat and simmer, uncovered until the mixture has the consistency of thick jam, stirring every 10 minutes or so {this process took about an hour and 15 minutes for me}.
Fill a boiling-water canner about 2/3 rds full with water and bring it to a boil.
Next, ladle the hot jam mixture into hot prepared jars, filling to within 1/4 inch of tops. Wipe the jar rims and threads clean if needed. Cover with 2-piece lids. Screw bands tightly.
Place jars on elevated rack in canner and then lower the rack into canner. Make sure the water is covering the jars by about 2 inches. Place the lid on the pot and bring the water to gentle boil.
Remove jars and place on a towel to cool. After 24 hours check the seals. If the lid springs back, jam is not sealed and refrigeration is necessary.
One recipe makes {6} 8oz jars {but it can vary depending on the tomatoes used and the thickness of your jam}.
Notes
Although I give directions for using the traditional Ball canning jars for this recipe, I used Weck Jars for this recipe for no other reason than I plan to use this jam as hostess gifts this winter and wanted to use something a little fancier.
If you plan to use Weck jars, you can find the directions on how to use them in my How To Use Weck Canning Jars post HERE.