*  Exported from  MasterCook  *
                                 Tomato Jam
 Recipe By     : Jo Anne Merrill
 Serving Size  : 1    Preparation Time :12:00
 Categories    : Canning Recipes                  Jellies And Jams
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         canning jars -- * see note
    1      pound         fresh tomatoes
    1      pound         sugar
    2      ounces        ginger root
    1                    cinnamon stick
    1                    lemon rind -- grated
                         ** see directions for instructions on **
                         ** preparing a boiling water bath     **
 * Use decorative jelly or jam canning jars that can go into a boiling water
 bath safely. Read manufacturer’s directions for this information and also
 how to sterilize jars.
      Use red, green or yellow tomatoes. Make sure they are of good quality.
      1. Peel, core and slice tomatoes. Cover with sugar and let stand for 12
 hours at room temperature.
      2. Strain off the juice and boil it until the syrup falls from the
 spoon in heavy drops.
      3. Add the tomatoes, grated lemon or orange rind and the ginger root
 and cinnamon stick.
      4. Cook until the jam thickens. Put into hot sterile jars and process
 in a boiling water bath for 5 minutes.
      Use a canner made especially for water baths, or use this method. You
 will need a heavy pan, deep and wide, so that you can put a rack on the
 bottom. You will need it deep enough to put the jars in and have room to
 cover the tops of jars with at least 2 inches of water. Water will be
 boiling so make sure the pan is tall enough.
      1. Fill the canner, or pan, half full with hot -- not boiling -- water.
 Place rack in bottom. Put filled jars in canner so that they do not touch
 each other or the side of the pan.
      2. Add hot water so that the jars are covered with as least 1-2 inches
 of water.
      3. Cover and start timing when water reaches a ROLLING boil.
 * Do not skimp on processing time. This is very important to ensure that all
 bacteria are killed. Increase processing time by 2 minutes for each 1000
 feet above sea level.
      4. Using tongs, remove jars from water bath and place on a rack away
 from drafts. Do not tighten lids more at this time since it could break the
 seal you already have.
      5. After 12-24 hours test the seal. The lid will be concave when sealed
 properly. You may reprocess the jars within 24 hours by putting on new lids
 and repeating the process.
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