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Yellow Tomato Jam


Our yellow pear tomato has been outdoing itself, producing 3 to 5 pounds a week. So I decided to make jam from some.

2 lbs Yellow Cherry Tomatoes
1 1/2 c Sugar
1/4 c lemon juice

Cut tomatoes in half. Combine tomatoes and sugar in non-reactive pot and stir. Let sit for at least one hour, or until the tomatoes release their juice. Prepare canning pot and jars and place on high heat; add lemon juice and bring to a boil. Boil 35-40 minutes, stirring frequently, until the tomatoes have softened and syrup is thick. Pour jam into prepared jars. Wipe rims, apply lids and rings. Process jars in a boiling water bath canner for 10 minutes. Remove jars from pot and cool. Store in a cool, dark place. Makes about 2 pints.

Yield: 32 Servings

Sodium Category: SodiumFree

Nutrition Facts
Serving Size 1 Helping
Servings Per Recipe 32

Amount Per Serving
Calories 37
Calories from Fat 0

% Daily Values *

Total Fat 0 gr
  Saturated Fat 0 gr
  Polyunsaturated Fat 0 gr
  Monounsaturated Fat 0 gr
Cholesterol 0 mg
Sodium 0 mg
Potassium 3 mg
Carbohydrates 10 gr
  Dietary Fiber 0gr
Protein 0 gr
0%
0%
 
 
0%
0%
3%
0%
0%
 

Vitamin A
Vitamin C
Calcium
Iron
0%
1%
0%
0%

* Percent Daily Values are based on
a 2000 calorie diet

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