Tomato Jam

Prep 10 m
Cook 65 m



  1. 1 of 4 Combine tomato juice and sugar in nonaluminum stockpot. Bring to boiling; cook, stirring frequently to prevent boiling over, for 5 minutes or until sugar dissolves and the mixture registers 215 to 220 degrees F on candy thermometer.
  2. 2 of 4 Remove from heat. Add tomatoes, lemon juice, spices and tomato paste.
  3. 3 of 4 Return to medium heat; cook at low boil for 1 hour, breaking tomatoes apart with wooden spoon. Jam should be thick and tomatoes in small chunks.
  4. 4 of 4 Transfer to sterilized glass canning jars. Store in refrigerator up to 6 months. Makes about 4 cups.
Nutrition Information for Tomato Jam
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