Comments on: Tomato Jam Recipes & Kiddie Tomato Theives

By: White on Rice Couple

White on Rice Couple — Tue, 25 Oct 2011 06:25:40 +0000

For each pound of tomatoes, it should yield a little less than a pint, but it will vary by each tomato’s juiciness and how much you cook it down. Hope that gives you a close enough estimate. Good luck!

t & d

By: SA

SA — Tue, 25 Oct 2011 01:48:33 +0000

How many jars of what size did your recipes fill? I’m looking to make holiday gifts while I can still get heirlooms for $2.15 a pound (hooray California) but I don’t know how to scale the recipe until I know how much it makes!

By: Jenn

Jenn — Sat, 03 Sep 2011 19:03:11 +0000

I just made the sweet & spicy tomato jam tonight and it came out awesome – thanks so much!

By: White on Rice Couple

White on Rice Couple — Wed, 27 Jul 2011 00:32:23 +0000

Hi Pam,
We didn’t need any pectin with our tomatoes. Maybe if you tomatoes which are really watery or if you’d prefer the tomato jam to be more thickly jelled, using pectin would be a good solution. We liked the consistency we were able to get without the pectin, so stuck with that.
Thanks for the sweet compliments!
T & D

By: Pam

Pam — Tue, 26 Jul 2011 22:11:33 +0000

I have a question –
all the tomato jam/ jelly recipes I have seen use pectin to jell the mixture for canning – yet these recipes (look GREAT by the way) do not?
TY Pam

By: Divina

Divina — Thu, 27 Aug 2009 06:44:55 +0000

Wow, those tomatoes are gorgeous. I hardly see different kind of tomatoes in the Philippines. You have such a great blog with gorgeous photos. Regards, Divina

By: Ivy Manning

Ivy Manning — Thu, 27 Aug 2009 00:29:36 +0000

Better child thieves than greyhounds! When my Stupice tomatoes were just becoming pink, they started disappearing. I blamed it on the local wild bird population. Then one early morning while I stood there gazing out the window waiting for our newly adopted racing greyhound to take care of her business I learned who was stealing my tomatoes afterall! There she was, delicately plucking the under ripe fruit off the staked plant with her long snout in the greenery. Bird netting has stopped her forays, I give her one for dinner every night. Thanks for the recipes, I’m gettin’ out the canning pot.

By: Kate @ Savour Fare

Kate @ Savour Fare — Tue, 25 Aug 2009 22:30:48 +0000

Our munchkin loves the cherry tomatoes, calling them “teeny teeny maters!” My great grandmother used to make tomato jam, and I’ve forgotten how much I loved it. Thanks for the recipes!

By: rick @ à la mode

rick @ à la mode — Mon, 24 Aug 2009 05:59:40 +0000

wow, your crop looks absolutely amazing! and those romas are downright cute

too much summer vacation & travel has left me with little time to blog, but here’s my quick post:

http://www.alamodejournals.com/index.php/2009/08/harvest-crusade/

By: Toontz

Toontz — Mon, 24 Aug 2009 02:08:10 +0000

Growing up, we would put sugar on our sliced tomatoes! This jam sounds wonderful. IF my tomatoes turn red before the first frost hits, I will definitely try this recipe. Still being stubborn about buying any tomatoes…but I might just have to break down and visit the farmer’s market. *sigh* Gardening in Wisconsin bites, lol.