Easy Tomato Jam Made with Canned Tomatoes
Easy Tomato Jam Made with Canned Tomatoes

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, easy tomato jam made with canned tomatoes. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Great recipe for Easy Tomato Jam Made with Canned Tomatoes. Canned tomatoes are picked when they are at their best and ripest. You can stock them year-round, and you don't need a cutting board and knives either.

Easy Tomato Jam Made with Canned Tomatoes is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Easy Tomato Jam Made with Canned Tomatoes is something that I have loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook easy tomato jam made with canned tomatoes using 3 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Easy Tomato Jam Made with Canned Tomatoes:
  1. Make ready 2 can Canned cut tomatoes
  2. Take 340 to 380 grams Sugar
  3. Take 1 1/2 tbsp Lemon juice (bottled)

Canned, diced tomatoes star here, yielding a chunky texture that reminds me of a rustic chutney. If you want to skip the vinegar, well, don't! Just like the salt, it helps balance the sweetness, making all the flavors pop. To ensure that your tomato jam doesn't burn use a dutch oven and stir the jam often.

Steps to make Easy Tomato Jam Made with Canned Tomatoes:
  1. I used 2 400 g canned of diced tomatoes. Most tomato cans sold at the supermarket are 400g.
  2. These are all the ingredients you need.
  3. Use a pot that withstands acid, like an enamel pot. Put in the tomatoes, sugar (80-90% of the amount indicated) and lemon juice in the pot, mix and start cooking over medium heat.
  4. When it comes to a boil, scum will rise to the surface, so scoop off diligently. When most of the scum is removed, lower the heat a bit and simmer for about 30 minutes while stirring occasionally.
  5. Sterilize storage jars in the meantime. Put the jars in a large pot of water. Boil the jars for about 5 minutes. Take out, drain and leave to dry.
  6. After 30 minutes, it will have reduced quite a bit. Taste now and adjust the sweetness. If you think it's not sweet enough, add the rest of the sugar.
  7. Simmer for another 5 minutes and it's done. Simmer to the level you like.
  8. Pour the jam into the sterilized jars while it's still piping hot. Fill the jars up to the rim. The jars and jam are both very hot, so be careful.
  9. As soon as the jars are filled, turn upside down and leave them as is. The heat of the tomato jam will disinfect the lids. When the jars have cooled, the lids will have popped inwards.
  10. It looks like this when it's done.

Last summer I tried canning for the first time. Sweet hot pickles,dill pickles, dilly beans, honey apple ginger jam,tomatoes, Tomato sauce and…tomato jam. I work At a Nursery and the Nursery manager had planted rows and rows of tomatoes in one of the empty fields (hense the first attempt at canning). Part of the appeal of this Easy Tomato Refrigerator Jam is the lack of canning. Please make no mistake - I love to spend a weekend canning, and have to acknowledge that a large part of the work is the sanitation and prep, right?

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