Tomato Herb Jam Recipe & Canning🍅

In a large saucepan, boil some water. Place tomatoes in hot water (scald) for about a minute or two so the skins slip off easily. Allow to cool enough to handle. This makes the jam have a nice texture free of skins.

Once the skins are off, roughly chop and place in a large bowl along with juices from the tomatoes. Discard any fibrous parts of tomato that you don't want in your jam.

Add 2 tablespoons of olive oil to a large stainless-steel pot. Sauté onions. Add tomatoes to the pot. Add all seasonings and lemon juice. Bring to a boil.

Turn stove to a medium heat and stir jam frequently. Allow to reduce down to a thick jam, spreadable texture, about 1 1/2 hours. Photos show the different cooking stages.

Once jam is close to being canned, boil your jars and rings for 10 minutes prior to filling them.

Fill hot jars with hot jam leaving a 1/4-inch head space. Remove air bubbles.

Wipe rims of jars so they are free of any debris that might prevent them from sealing.

Place lids and rings on jars. Finger tighten rings.

Carefully lower jars into boiling water bath canner with water covering jars 1-2 inches. Place lid on canner. Process time for altitudes of sea-level - 1,000 ft, is 5 minutes canning time. For 1,001-6,000 ft. it is 10 minutes and 6,000 ft. and above 15 minutes. When time is up, remove canner off of heat if possible and remove lid. Let jars stand in water for 5 minutes then remove to a kitchen towel. Allow jars to sit undisturbed for 12-24 hours. Check lids to make sure they all sealed. Store in a cool dry place for up to a year.

Enjoy!