Full time 2 hours (includes cooling time)
Makes 1 pint jam
2 pound tomatoes (any variety, I am using an assortment from the garden)
1 lemon, sliced thin (try to remove seeds)
4 cups boiling water
4 cups ice water
1/2 cup packed brown sugar
1/3 cup cider vinegar
2 1/2 tbsp apple cider
1/2 tsp salt
1/4 tsp ground mustard
1/4 tsp ground black pepper
1/4 tsp cumin
1/4 tsp allspice
1/4 tsp cayenne pepper (can be cut to 1/8 for milder spice)
*A note prior to beginning, this does like to splatter a tad and it is very hot, use caution when making.
Place tomatoes in a heat resistant bowl or pot and pour in boiling water.
Allow tomatoes to sit for 5-8 minutes to loosen their skins.
Drain tomatoes and place into ice water. Allow them to sit 2-3 minutes or until you can touch them without discomfort.
Gently squeeze tomatoes over a medium mixing bowl to slip off their skin letting the tomato fall into the bowl. Discard water and skins.
Once all skins are removed, coarse chop tomatoes in a food processor.
In a heavy bottom pot combine all ingredients from brown sugar to bottom of list.
Cook over medium high heat for 5-8 minutes or until sugar has dissolved.
Add in tomatoes and any juices in processor.
Allow this to cook for 30-40 minutes or until liquid has reduce by half. You need to stir this frequently to prevent scorching, just remember it will splatter when you are not stirring.
Once liquid had been reduce in half, add lemon slices into the pot and continue to cook for another 15 minutes.
Carefully remove from heat and discard lemon rounds.
Pour into air tight container and let cool 30 minutes with lid off before storing. If you are canning this, do not allow cooling time, proceed straight to canning. This will store up to 1 week in air tight container or once you pop lid on the jar.