Tomato Jam

 It's great on crackers or burgers.   I like to put a little cream cheese and tomato jam on a cracker.

TOMATO JAM

(makes 3-4 pints)

Ingredients:

*2 pounds ripe plum tomatoes (about 11-14), peeled and chopped 

*1/4 cup white onion, finely chopped (optional)

*3/4 cup granulated sugar or honey

*2 tablespoons juice squeezed from a lime or lemon

*1 tablespoon freshly grated gingeroot

*1/2 teaspoon ground cumin

*1/4 teaspoon ground cinnamon

*1 teaspoon salt

*1/8 teaspoon red pepper flakes (optional)

Directions:

~Bring a pot of water to a boil.

~Submerge tomatoes into water for 3-4 minutes. 

~Remove tomatoes from boiling water and put into ice water.

~Remove from skins and core from tomatoes.

~Combine all of the ingredients into a large stainless steal pot.

~Cook over low heat, stirring until the sugar is dissolved.

~Turn heat up to medium-high, stirring mixture often until mixture comes to a boil.

~Reduce heat to a simmer.

~Simmer for 1-2 hours, or until jam is thick, stirring occasionally.   Its will be ready when you scape a spoon across the bottom of the pan, and no liquids fill in the path (towards the end you will want to stir often to prevent burning).

~Pour water into canner and bring water to a boil.

~Fill clean hot jars with jam, leaving a 1/4 space from top.

~Clean rims of jar before putting lids on.

~Place lids and ring on, tuning rings to finger tight.

~Place into water bath and process for 10 minutes.

~Turn off heat and remove lid to pan.

~Allow to sit for 10 more minutes.

~Remove jars and place on a towel on counter or table.

~Bubble on lid should become flat if it sealed (you will hear pings).

~Allow jars to sit for 24 hours before moving.