Savory Tomato Jam Recipe | Easy Step by Step Instructions| Garden to Table Series| Grandma’s Recipe

Hi Everyone! Welcome to my channel. Today I am starting a Garden to Table Series wherein I will share with you all recipes from the produce that I grow in my Urban Homestead garden. All the recipes I would be sharing with you are EASY, NO FUSS, NO PECTIN with STEP BY STEP instructions so it's easy for you to follow. Everything I grow is organically grown from seeds to harvest and I try to process and cook them using organic products as much as I possibly could. The majority of the recipes are inspired by my Great Grandma's and Grandma's recipes, some from their experiences during The Great Depression, with minor adjustments for 21st-century eaters of course. With that being said: Here's the recipe! Savory Tomato Jam Ingredients 6 pounds (2.7 kgs) tomatoes, cored and chopped 4 cups granulated sugar 1/2 cup freshly squeezed lemon 2 tbsp freshly grated ginger 4 tsp red pepper flakes (can be lessened if you prefer, but I highly recommend exact amount) 2 tsp salt 1 tbsp cinnamon 1/2 tsp cumin If using pectin makes your heart sing then go ahead, 4 tbsp liquid pectin. Grandma doesn't use pectin so neither do I. You do whatever rocks your boat. Prepare Canning Supplies: I am slightly OCD with cleanliness especially when it comes to food preparation and canning so here is how I do mine. This is the system I use for all my canning and food prep projects. wash pint jars with warm soapy water and rinse with hot water placed in boiling water and boil for 5 minutes (you can leave jars in hot water on warm if making small batch) *heat stove at 220F (104C) and place boiled jars inside, keep warm until ready for canning (for big batches) Let's Get Down to Business! *Wash, core, and chop tomatoes (I remove the seeds -that's how I rock my boat) *Combine all the ingredients as shown in the video. Mix em well! Like really well! *Use a nonreactive pot and use a deep one so you don't get splattered when stirring :) *Bring to boil over medium-high heat, stirring frequently for 5 minutes *Reduce heat and simmer until mixture reaches a thick, jam-like consistency. It took me around 3 hours. (if doing half the recipe it would only take roughly 2 hours) *iF USING PECTIN, stir it in and simmer for 1 minute. *I don't use pectin in any of my recipes cause my grandma doesn't but if you want to then go ahead, do whatever makes you sing Kumbaya. For the Grand Finale! *Ladle hot jam into sterilized jars, resist the temptation to eat 'em up! *Leave 1/4 inch headspace. *Wipe rims of jars, cover with lids, and screw bands on until just barely tight. *Scrape the pot and eat the leftover goodness make sure to have bread/crackers on hand. *Place jars on rack in pot and cover completely with water. *Cover pot and bring to boil over high heat. *Boil for 15 minutes (depending on your altitude mine is 10-15 minutes I live in middle-of-nowhere Nebraska). And eat some more of the leftover yumminess while waiting. Ya know ya deserve it! *Turn off heat, uncover the pot, and allow jars to rest and relax in there for 5 minutes. *Remove jars from the pot and allow them to rest undisturbed on the countertop for 6 hours or overnight. Enjoy and try not to eat everything in 1 sitting! Feel free to share with anyone you know who likes yummy food. If you have any questions feel free to leave me a message down in the comment section. Subscribe if you haven't already. And Thank you very much if you already have! Please press that like button and that bell icon because I will be posting different recipes every week. Thank you! Salamat Po!