- 14 pounds tomatoes, cored and coarsely chopped
- 4 shallots, minced
- 4 cups evaporated cane sugar
- 3 teaspoons salt
- 1⁄2 cup apple cider vinegar
- 3 lemons, juiced
- 6 4-inch sprigs of fresh rosemary
Have your clean, sterilized jars and lids ready. Fill your boiling water bath 1⁄2 full and place on the stove over low heat.
Combine all of the ingredients except the rosemary in a heavy-bottom pot and bring to a boil. Lower the heat until the mixture is simmering and cook, stirring often, for 45 minutes. Add the rosemary sprigs and continue cooking for about half an hour, or until the mixture is reduced to the consistency you want. It should be thick and glistening—jam-like. Remove the rosemary stems.
Immediately fill the jars, wipe the rims and place the lids. Tighten only until “fingertip tight.” Place the jars in the boiling water bath, making sure that the water covers the tops of the jars by 1 inch. Bring to a boil, cover and process for 15 minutes. Carefully remove the jars to a cooling rack and tighten the lids. Allow to cool undisturbed.
Recipe courtesy of Merrilee Olson