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tomato jam in jar
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Sweet Tomato Jelly Recipe

Sweet and with a hint of baking spices, this old fashioned tomato jelly is a unique spread for breads and pastries.
Course Side Dish
Cuisine American
Keyword jam, jelly, tomato
Prep Time 30 minutes
Cook Time 15 minutes
Water Bath Processing 10 minutes
Total Time 55 minutes
Servings 50
Calories 72kcal
Author Stacey
Cost $5

Equipment

  • 2 Large Saucepans
  • Water bath canning equipment
  • large mixing bowl

Ingredients

  • 3 pounds fresh tomatoes scalded, peeled, and chopped
  • 1 1/2 teaspoon lemon rind grated
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 cup lemon juice
  • 4 1/2 cups sugar
  • 1 packet liquid pectin

Instructions

To Prepared the Tomatoes

  • Cut an "x" shape in the bottom of each tomato (opposite end from the stem).
    scoring bottom of tomato
  • Place tomatoes in boiling water for 30 seconds.
    scalding tomatoes in boiling water
  • Move tomatoes to an ice bath for 5 minutes.
    tomatoes in ice bath
  • Gently peel skin away from tomato flesh. Discard skins.
    peeling tomatoes after scalding

To Make Tomato Jam

  • When all tomatoes are peeled, chop and place into a large saucepan.
    cooking chopped tomatoes in saucepan
  • Heat until simmering, stirring regularly. Cover and cook for 10 minutes.
  • Measure out 3 cups of the cooked tomatoes and place in another large saucepan. Add lemon rind, lemon juice, and spices.
  • Add pectin and sugar to your cooked tomatoes and stir well. Bring to a rolling boil, stirring so sugar dissolves. Allow the jam to boil hard for one minute, then remove from heat.
  • Skim off the foam and pour into your prepared canning jars, leaving 1/4 inch headspace in your jars.
    cooking tomatoes to make jam
  • Process with water bath canning method.

Water Bath Canning Method

  • Sterilize canning jars by submerging in boiling water. You can leave the jars in the water to keep warm until your jelly is ready to can.
  • Once jars are filled, use a damp paper towel to wipe the rims clean.
  • Place lids on top and twist screw rings until you just start to hit resistance. You want the lids to stay on during canning, but air needs to be able to escape.
  • Submerge jars in boiling water for 10-15 minutes.
  • Use canning tongs to remove jars from water and place them on a kitchen towel on the counter. You don't want to set the jars directly on a hard, cold surface.
  • Allow to cool. You should hear the "pop" of the jars sealing over the next few minutes.
  • Allow jars to stay in place overnight, then tighten the rings the rest of the way and store.
  • Any jars that did not seal should be kept in the fridge and used first.

Notes

Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.

Nutrition

Calories: 72kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 23mg | Fiber: 1g | Sugar: 18g | Vitamin A: 75IU | Vitamin C: 2mg | Calcium: 2mg | Iron: 1mg