Tomato Jam Recipe

AHHHHH THIS STUFF IS SOOOOO GOOOOOOOOD!!!!!!! So, at Lonely Mountain Farm, Amy always made tomato jam and I was sooo curious so I decided to make some here! I used sun gold tomatoes (because they’re like candy) and the recipe was super simple! I’ll leave the recipe that I believe is/would be perfect after making it today!

Time: 2 hours? I don’t really know!

Ingredients:

- 2-3 lbs sun gold tomatoes, halved

- ¼ cup lemon juice to add acidity for jarring

- a (large) pinch of red pepper flakes (THIS IS ONLY IF YOU WANT SOME HEAT IN YOUR JAM)

- 2ish tablespoons of FRESH basil

- 1 cup of sugar

Directions:

1. Wash tomatoes (if you got them from the market, if you got them from the garden like I did a little dirt never hurt nobody) and slice them in half, add the tomatoes and the sugar to the pot.

2. Put the pot on low heat and bring it to a low boil for 1 hour to release the juices

3. Add red pepper flakes, lemon juice, and basil and continue to cook the tomatoes down until the mixture feels and is visibly thick.

And that’s basically it! I don’t want to put a time on this because I feel like this is such a simple recipe that it depends on the person making it! I canned the majority of the jam, which was way easier than I’d anticipated! I got all the directions here, just make sure you’ve got all the stuff you need for the canning process! If you do it properly, the canned good will last around a year which is DOPE! 

This recipe could likely be used with all types of tomatoes, just make sure to look into how much moisture to keep in the recipe or it’ll take way longer to boil down!

Stay curious and happy- cooking?

Enjoy!