Tomato Rosemary Jam
This savory jam is perfect with rustic bread and fresh creamy butter. Also is a perfect sandwich or hamburger spread.
- 7 pounds tomatoes, cored and chopped
- 2 shallots, minced
- 1 cups granulated sugar
- 1 teaspoons salt
- 1/4 cup apple cider vinegar
- 1 lemons, juiced
- 6 (4 inch) sprigs fresh rosemary
Prepare your jam jars and have your canner ready. Place the lids in a small pot and bring to a very low simmer.
Combine all of the ingredients except the rosemary in a large stockpot and bring to a boil. I have a large Lagostino pot that is perfect for making this jam.
Lower the heat until the jam is simmering. Stir often for about 1 hour and then add the rosemary sprigs and continue simmering for about 2 hour more or until the jam is the desired consistency. It should be thick and shiny, looking like jam. Remove the rosemary stems.
It is important to keep this jam at a low simmer, and stir often. Do not let it burn. It takes time, be patient!
While the jam is hot, fill the jars, wipe the rims and place the lids on the jars. Tighten the caps and place the jars in the canner, making sure the water covers the jars by 1". Cover and process for 15 minutes.
I have a T-Fal Pressure Cooker and Canner. This time I just used it with a typical water bath, and didn't use the pressure cooker to can this jam.
Carefully remove the jars and cool. Make sure to tighten the screw lids. Test and make sure all jars are sealed. Sealed jars can be stored in a cool dark pantry for up to a year. Unsealed jars should be refrigerated and used quickly.