CATEGORY |
CUISINE |
TAG |
YIELD |
|
Toronto |
Preserves, Gifts, Can living |
1 |
Servings |
INGREDIENTS
1/2 |
|
Orange |
1/2 |
|
Lemon |
3 |
c |
Tomatoes; peeled, chopped about 1 3/4 lb |
1 |
pk |
Pectin crystals; 57 g |
4 1/2 |
c |
Sugar, granulated |
INSTRUCTIONS
D. Brian Loewen, Toronto First prize Winner Relishes, Pickles, Jams and
Preserves
"This recipe has been in the family since my great grandmother begun making
it as a frugal jam for her family. Generations of Loewen/Howard women have
made it as a mainstay of family breakfasts. My father particularly enjoyed
the jam, but with a family of three sons, there seemed to be no one to
carry on the tradition. That changed however, when my brother presented my
father with a year's supply of tomato jam one Christmas. These are, after
all, the 90s."
Halve and seed orange and lemon. In food processir, finely shop fruit with
rind. Transfer to heavy saucepan; add tomatoes and bring to a boil. Reduce
heat and simmer for 10 minutes or until rind is tender. Stir in pectin.
Return to boil; boil for 1 minute, stirring. Stir in sugar; bring to a full
rolling boil. Boil, stirring, for 1 minute. Remove from heat and skim off
foam. Pour into hot sterlized jars, leaving 1/4 inch headspace. Seal jars;
process in boiling water bath for 10 minutes. Store in cool, dark, dry
place. MAKES: ABOUT 5 CUPS
SOURCE: Heritage Recipe Contest, Canadian Living magazine to celebrate
Canada's 125th birthday
posted by Anne MacLellan
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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