2962—Tomato Jam

There are also several ways of making this jam, of which the following seems the most expeditious:

The first fact that should be grasped is that the amount of pulp that can be used represents about one-fifth of the tomato, and this itself depends upon the kind of tomato used, and whether it be just ripe, nearly so, or very ripe.

In order to obtain one lb. of pulp, therefore, five lbs. of tomatoes should be used, or thereabouts.

Finely slice the tomatoes, and rub them through a sieve. Put the juice and the purée into the jam-saucepan, and boil for five minutes, stirring the while.

This done, pour the whole into a napkin, stretched between the four legs of an overturned stool, as for straining a jelly; and let it drain thoroughly.

At the end of the operation, therefore, all that remains on the napkin is the mere vegetable pulp, freed of all moisture.

Allow the same weight of sugar as of pulp. Put the former into the jam-saucepan, together with a small glassful of water; let it dissolve, and cook it to the No. 2344, The Cooking of Sugar stage (see the cooking of sugar); taking care to skim it well as soon as it begins to boil. A stick of vanilla may be put with the sugar before boiling it; or the jam may be flavoured with a good tablespoonful of vanilla sugar when it is taken off the fire; in any case, the jam ought to be flavoured with vanilla.

When the sugar has reached the No. 2344, The Cooking of Sugar stage, add the tomato pulp to it, and one-fourth pint of red-currant juice per lb. of pulp. Owing to the fact that tomato pulp of itself has no cohesive properties the mixing of red-currant juice with it is essential.

Set the preserving pan upon a fierce fire, stirring incessantly the while, until the “No. 2955, The Cooking, Potting, and Sealing of Jams” stage is reached; then let the jam cook for a few more minutes.