This is one of those recipes that gets passed around on a slip of paper without a clue of the origination. My recipe is on a pink square of paper written in red pen and likely originated from my mom's friend Susie from Florida.
We LOVE tomato jam. We love it on bread with eggs, on a turkey sandwich, with brie and crackers. It's a delicious taste of summer. It needs a lot of tomatoes so I seem to only make it every other year.
Tomato Jam
makes roughly 10 jelly jars worth
20 tomatoes (about 3 quarts) or just fill up your biggest pot
4 cups sugar
2 cups balsamic vinegar (white balsamic is preferred but I only had it the first time)
4 tsp salt
Dice tomatoes (peel and seed if desired or run through a folley, I dont). Put in largest pot with remaining ingredients and bring it a slow boil. Reduce heat and simmer until tomatoes have a jam-like consistency. They will get even more jam-like when they cool. It can take HOURS to reduce enough so feel free to turn it off and reduce it more later or leave it on barely a simmer while you tackle other things.
Let cool and jar. I have not canned it. I prefer to freeze the jars.
