Tomato Jam

This is very similar to that original recipe ~ years ago with my dear friend Eva. Decide ahead of time if you want to process in a boiling water bath or refrigerate/freeze your finished product.

Ingredients

6 lbs Roma tomatoes (or your fave tomato!) washed, cored and chopped
1 teaspoon sea salt
½ teaspoon black pepper
2 teaspoon minced garlic
2 bay leaves
1 ½ cups organic sugar or your choice of sugar
½ cup balsamic vinegar
¼ cup dry white wine
2 teaspoons dried rosemary thyme, + oregano

Instructions

Combine tomatoes, salt, pepper, garlic, and bay leaves and simmer for about 45 minutes – 1 hour or until reduced by half in a non-reactive pot.
Remove the bay leaves
Use an immersion blender to puree until smooth.
Add the vinegar, sugar, wine plus the herbs. Stir.
Cook until the mixture is very thick. (30- 45 minutes)
Ladle into jars one at a time and add the lids and rings.
Label + date the jars.

Notes

*NOTE:
If your choice is to ‘can’ the jam:
Prepare your water bath canning pot or your steam canner.
Fill the water bath canning pot with water, add 5 half-pint (1 measuring cup total each) jars, and bring to a boil or fill the steam canner to fill line and turn on low with the 5 pint jars nearby on a towel-covered counter top.

Process for 10 minutes
(Add 5 minutes for every 1000 ft above sea level.)
Remove from heat, rest jars carefully on a towel on your countertop.
Enjoy within a year. It’s delicious.