Preserving Method: Water-Bath-Canning
Makes about 4 (8 oz) half-pint jars
This sweet and tart jam will liven up an autumn cheeseboard and is equally delicious in any of your favorite recipes calling for ketchup or chili sauce. Spread it on meatloaf half-way through baking to make a savory glaze or serve with eggs for brunch.
You will need
- 6 lbs. red tomatoes (about 18 medium)
- 6 Tbsp Classic Pectin
- 1 tsp. grated lemon peel (about 1/2 medium)
- 2 Tbsp. bottled lemon juice
- 1 tsp. salt
- 1/4 tsp. ground black pepper
- 2 Tbsp. balsamic vinegar
- 1/4 cup dry white wine, such as pinot grigio or sauvignon blanc
- 2 tsp. dried herbs, such as thyme, rosemary, oregano, savory or marjoram or a combination of any of these
- 1-1/2 cups granulated sugar
- Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
- Wash tomatoes. Core and slice into quarters. Cook until soft in large sauce pot or Dutch oven. Puree mixture using an electric food strainer or food mill to remove peels and seeds.
- Return puree to sauce pot and simmer over medium-high heat until reduced by half, stirring frequently to prevent sticking. Add pectin, lemon peel, salt, pepper, balsamic vinegar, white wine and herbs, stirring to blend in pectin. Bring mixture to a boil over medium-high heat, stirring constantly. Add sugar, stirring to dissolve. Bring mixture to a rolling boil that cannot be stirred down. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
- Ladle hot jam into hot jars, leaving 1/4-inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
- Process jars 15 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.