Tomato jam safe?
Wanted to get input from you experts in regards to the safety of the following recipe- thanks!
Tomato Jam Recipe
makes 4 1/2 to 5 pints
updated September 2011: When I made this same recipe this year, my yield was only 3 pints. Depending on the year, the tomatoes and how long you cook it down, the yield will vary a great deal.
5 pounds tomatoes, finely chopped
3 1/2 cups sugar
8 tablespoons lime juice
2 teaspoons freshly grated ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 tablespoon salt
1 tablespoon red chili flakes
Combine all ingredients in a large, non-reactive pot. Bring to a boil and then reduce temperature to a simmer. Stirring regularly, simmer the jam until it reduces to a sticky, jammy mess. This will take between 1 and 1 1/2 hours, depending on how high you keep your heat.
When the jam has cooked down sufficiently, remove from heat and fill jars, leaving 1/4 inch of head space. Wipe rims, apply lids and twist on rings. Process in a boiling water canner for 20 minutes.