- 4 1/2 lbs green tomatoes
- 6 cups sugar
- juice from one orange
- juice from one lemon
Tomatoes all washed and weighed.
I like to quarter them like an apple and then cut out the inside to catch the top blossom and the bottom. Some people like to scoop out more of the white and the seeds, but I left them in mine.
Dice these up into small pieces.
Add the sugar and the juice from the lemon and orange. I didn't have a lemon so I just used about 1/8 cup bottled lemon juice. I also decided to add in a few jalapeno slices to give it a bit of a kick. I have read other recipes where some might add in ginger and vanilla.
Let the mixture sit for 8 hours or overnight. I really only let mine sit for about 5 and it turned out just fine. This is what it will look like, all juicy and ready to be cooked.
While your mixture is cooking get your jars, rings and lids. Boil the jars and rings to sterilize. I like to just throw them in the water bath canner to do this. Bring that water up to a boil when the tomatoes get close to being done. I got (7) half pint jars ready. I ended up with about 5 1/2 jars of jam in the end.