This recipe comes from Anina of Twiddletails ( http://twiddletails.blogspot.com/ ) Anina translated the recipe and converted it from metric measurement for me. Thank you, Anina! We LOVE this Tomato Jam!!
Pick small, firm, ripe tomatoes. Wash and weigh them.
**We used a low acid cherry tomato, small and sweet. Yellow tomatoes would be fantastic for this recipe too!**
Pierce skins with a thick needle. Soak tomatoes in salt water for 20-30 minutes (1 tablespoon salt to 1 gallon water) Rinse well.
**Unc did not want the peel of the little tomatoes to be in the finished jam (it's a personal preference thing), so we dumped the cherry tomatoes in boiling water, let them tumble for about a minute, then dumped them in cold water so that the peel just rolled off. We cut out the little core too. Because we did not use the salt water and thus did not allow the tomato to absorb any salt, we added about a half Tablespoon of salt to bring out the flavor of the tomatoes.**
Grease bottom of jam pot with butter or oil.
Add 1/2 cup of water and add tomatoes and sugar in layers. Pack the tomatoes quite tightly
**Since the consistency of our tomatoes was different than if we had left the peel on as the original recipe prescribed, we started with 1/2 cup of water in a stock pot, dumped in the tomatoes that were very juicy, and added sugar based on the weight of peeled tomatoes.**
Use 1lb sugar for every 1lb of tomatoes
Heat slowly until sugar has dissolved and then cook for about 2 hours on high heat until the tomatoes are clear and the syrup thick.
Add 1/8-1/4 cup of lemon juice and a couple of pieces of peeled, slightly crushed fresh ginger for every 6 pounds of tomatoes while cooking. Remove ginger pieces.
**We did not have any ginger, so I just added an extra splash of lemon juice**
Let cool, bottle and seal.
**We spooned the hot mixture into hot jam jars fresh from being steralized in the dishwasher. Wiped the rim and outside threads with a dry paper towel to be sure no seed or jam would interfere with the seal, and then put on a sterile/boiled "slapper" and ring. You know the seal is good if the jar/lid "pops" as it cools of.