Tuesday, July 22, 2014

Tomato Jam

 A tangy condiment for crab or shrimp cakes. 

 






















  • 7 cups tomatoes, peeled, seeded and chopped
  • 1 1/2 cups rice wine vinegar
  • 1 cup sugar
  • 1/2 cup light corn syrup
  • 1/2 cup honey
  • 2 clove garlic, minced
  • 1/2 teaspoon canning salt
  • 1 pinch cayenne pepper

 
 
Place all ingredients in saucepan and simmer about 45 minutes or until most of liquid has evaporated.
Ladle hot jam into prepared jars to 1/4 inch of top.
Top with two-piece lids.
Process 15 minutes in a boiling-water canner.
Makes six half-cup jars.

Printable Recipe