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Tomato Onion Jam

by on August 20, 2009 in Canning

August 20, 2009 Canning
5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Difficulty Easy

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Recipe Description

This homemade jam is the perfect way to preserve the fleeting flavor of the season. Spread it on toasted baguette, or serve with roasted meats, poultry and fish.

Preparation Instructions

Put all ingredients in a 2-quart pot. Bring to a gentle boil, then reduce heat to a simmer. Cook until thickened and jam-like consistency, about 3 hours.

Transfer to sterilized glass jars and store in refrigerator for up to two weeks, or use a hot-water canning bath for 15 minutes for long-term storage.

Makes 1 1/2 pints

Ingredients

  • 3-½ pounds Tomatoes, Coarsely Chopped
  • 1-½ cup Granulated Sugar
  • ½ cups Brown Sugar
  • ¼ cups Cider Vinegar
  • 1 whole Small Onion Chopped
  • 1 teaspoon Salt
  • ½ teaspoons Coriander
  • ¼ teaspoons Cumin
  • Juice Of 1 Lemon

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