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fresh tomatoes in a white bowl
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5 from 1 vote

Tomato Jam

Tomato Jam is a low-sugar or low-honey cooked jam made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener.
Servings 3 cups

Ingredients

  • 2 cups chopped crushed ripe tomatoes
  • 2 teaspoons calcium water see step #1
  • 1/4 cup lemon juice bottled
  • 1 Tablespoon grated lemon peel optional
  • ¼ cup up to ½ cup honey or ½ cup up to 1 cup sugar
  • 2 teaspoons Pomona’s Pectin mixed with sweetener

Instructions

  • Before you begin, prepare calcium water.
    To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.
    Extra calcium water should be stored in the refrigerator for future use.
  • Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
  • Wash, core, chop, and crush tomatoes; or wash, peel, core, chop, and crush tomatoes.
  • Measure chopped, crushed tomatoes into sauce pan.
  • Add calcium water, lemon juice, and grated lemon peel (if using) and mix well.
  • Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.
  • Bring tomato mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.
  • Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

Notes

Option for Tomato-Chili Jam:
In Step 4, add 2 Tablespoons finely chopped & tightly packed fresh basil leaves and 1 teaspoon chili powder and 4 dashes of salt. Proceed with the rest of the recipe.
Option for Spiced Tomato Jam:
In Step 4, any or all of these spices could be added: ¼ teaspoon ground cinnamon, ⅛ teaspoon ground cloves, ¼ teaspoon ground allspice.