5 lbs (2.3 kg) tomatoes or 2½ 28-oz cans whole plum tomatoes
2 cups (480 mL) sugar
1 cinnamon stick
1 cup (250 mL) water
- If you’re using canned tomatoes, simply decant tomatoes into a large pot, omit the water, and skip to Step 4.
- If you’re using fresh tomatoes, bring a large pot of water to the boil. Immerse the tomatoes in the boiling water, using a pair of tongs and working in batches if necessary. Leave the tomatoes in the water until the skins split, about 30 seconds. Have a large bowl of cold water ready beside the pot.
- Once the skins have split, remove tomatoes to the bowl of cold water. When they’re cool enough to handle, peel off the skin and crush the tomatoes in your hand into a large pot—a messy job, to be sure, but fun. (Discard the skin and the small core, or save to use for stock.)
- Mash tomatoes into smaller pieces with a fork. Add the sugar and cinnamon stick to the tomato pot and bring to the boil over medium high heat. Turn the heat to low and simmer until the mixture has reduced to a jam-like consistency, about 1½ to 2 hours. Test for doneness by spooning a bit of jam onto a flat plate. If liquid separates from the mound of jam it needs a bit more cooking.
- Pour into sterilized jars and process in a boiling water bath for 10 minutes. Refrigerate any jars that don’t seal properly.
Makes about four 250 mL jars.