Recipes > Sauces & Spreads > Jams > Red Tomato Jam

Red Tomato Jam


  • 3 pounds ripe tomatoes
  • 3 pounds sugar
  • 2 lemons
  • 1 teaspoon ginger
  • 1/4 teaspoon salt


Scald and peel tomatoes; cut in halves crosswise and discard seeds; put in preserving kettle with sugar, lemon juice, and ginger; cook slowly about two hours, stirring often with a wooden spoon. Skim when necessary. This may be kept in a stone crock or sealed in glasses.


Better Meals for Less Money (1917).


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