Tomato Jam
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup sugar
- 4 pounds plum or heirloom tomatoes (i used a variety of hei all different colors!)
- 1/8 teaspoon paprika (smoked paprika if you have it)
- Carbohydrate 0.103394799679487 g
- Cholesterol 0 mg
- Fat 0.00520084935897436 g
- Fiber 0.0422768429487179 g
- Protein 0.0174691105769231 g
- Saturated Fat 0.00156344551282051 g
- Serving Size 1 1 cup (961g)
- Sodium 20929.3902556677 mg
- Sugar 0.0611179567307692 g
- Trans Fat 0.000223349358974359 g
- Calories 0 calories
Bring a large pot of water to a boil. Make an ice bath in a separate bowl and set to the side. Drop the tomatoes into the boiling water in batches, boiling for about 1 minute. Remove tomatoes from the boiling water and place directly in the ice bath. Remove the skins by hand right in the ice water, leaving the skins in the water. I would empty the ice water bowl between batches. By removing the skins in the ice water bowl you cut down on some serious messiness in the kitchen!Cut the tomatoes in half crosswise, seed them, then chop into pieces.Place chopped tomatoes in a large pot. Mix with sugar and stir well. And let stand at room temperature for about 10 minutes, stirring occasionally.Bring tomatoes and sugar to a boil over medium-high heat and let cook for 15 minutes.Add salt, pepper and parika and cook until thickened, about 10-15 more minutes.
