Tomato Jam Recipe - Yum!

[BetterHensandGardens]

I found this recipe for great tasting tomato jam - forget catsup this stuff is better: http://www.betterhensandgardens.com/2010/10/06/tomato-jam/
It's also nice that you only have to core the tomatoes and you can freeze the jam.

 

[Warthog]

That recipe looks fantastic, it's certainly on my to do list.

 

[TanksHill]

I did an heirloom yellow tomato jam once. Nothing like this. Next on my list to try.

Thanks

 

[jojo54]

Could you can it? I have no room for anything in my freezer and have lots of empty pint jars.

 

[BetterHensandGardens]

Well, to can something safely, the pH level must be 4.6 or below. Tomato's are the fruit with the highest pH level (ranging from 4.1 to 4.6) so it's potentially close to being above the safe level for hot pack water bath canning. To bring pH levels down to acceptable levels, citric acid, lemon juice, or vinegar are usually added. This has a small amount of lemon juice added - so ? I think you would need to do a hot pack canning and it would be best to test the pH of the product at the time of canning, and then the next day to make sure it was ok.

Anybody else have experience on this?