Recipe - Grandma Howards Tomato Jam

One half Orange
One half Lemon
3 cup Tomatoes; peeled, chopped
about 1 Three fourths lb
1 pack Pectin crystals; 57 g
4 One half cup Sugar, granulated

D. Brian Loewen, Toronto First prize Winner Relishes, Pickles, Jams and
Preserves

"This recipe has been in the family since my great grandmother begun making
it as a frugal jam for her family. Generations of Loewen/Howard women have
made it as a mainstay of family breakfasts. My father particularly enjoyed
the jam, but with a family of three sons, there seemed to be no one to
carry on the tradition. That changed however, when my brother presented my
father with a year's supply of tomato jam one Christmas. These are, after
all, the 90s."

Halve and seed orange and lemon. In food processir, finely shop fruit with
rind. Transfer to heavy saucepan; add tomatoes and bring to a boil. Reduce
heat and simmer for 10 minutes or until rind is tender. Stir in pectin.
Return to boil; boil for 1 minute, stirring. Stir in sugar; bring to a full
rolling boil. Boil, stirring, for 1 minute. Remove from heat and skim off
foam. Pour into hot sterlized jars, leaving One fourth inch headspace. Seal jars;
process in boiling water bath for 10 minutes. Store in cool, dark, dry
place. MAKES: ABOUT 5 CUPS

SOURCE: Heritage Recipe Contest, Canadian Living magazine to celebrate
Canada's 125th birthday

posted by Anne MacLellan

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini