We planted a few tomato plants toward the end of July and one, a yellow tomato, has been producing about a dozen every day or two ready to be picked. It is naturally a low acidic tomato but has the fresh garden taste I enjoy so much. I could either put them up in jars as pints of diced tomatoes which I did before, but I decided to use these beauties in the jam recipe. It turned out delicious and displays beautifully in the jar. Here is the recipe:
Yellow Tomato Thyme Jam
- 2 1/2 pounds yellow tomatoes (diced to measure 3 1/2 cups)
- 1/2 cup bottled lemon juice
- 2 T. snipped fresh lemon thyme (regular thyme will work)
- 1 T. red hot peppers, minced (optional)
- 2 cups sugar
- 1 package powdered pectin for lower sugar recipes (3 T. Ball Flex batch pectin)
- Finely chop tomatoes. Measure 3 1/2 cups tomatoes and add to stainless steel saucepan.
- Bring to boil, stirring occasionally. Reduce heat.
- Simmer, covered for 10 minutes, stirring often. Stir in lemon juice, peppers and thyme.
- Add sugar and return bring to a boil, stirring often.
- Add the pectin and return to a full rolling boil for one minute. Remove from heat and quickly skim off foam.
- Ladle hot jam into hot sterilized half pint jars, leaving a 1/4 headspace.
- Wipe jar rims, add lids and rings.
- Process in water bath for 10 minutes at a full boil. Makes 5 jars.
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