Yield: Yields about 1-1/2 cups
Sweet but not too sweet, this jam has a texture so luxurious and refined that it’s hard to believe it’s so easy to make. It’s great on burgers in place of ketchup or served alongside grilled lamb or salmon. It also pairs exceptionally well with cheeses and cured meats.
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I weighed out 4.5 lb of tomatoes from my garden. That equalled about 4 cups of chopped tomatoes, nowhere near the 10 cups the recipe says 4.5 lb will yield. So not knowing which was correct--the recipe's weight or volume--I used about 5.5 lb of tomatoes with the same quantities as the recipe calls for of the other ingredients. I also peeled the tomatoes. It took 4-5 hours to cook down to a jam consistency, yielding a little less than 2 cups of jam. The jam was not too sweet.
This is the best. But like all the others have said it's way too sweet for me. I used 1/2 cup of coconut sugar, and it was perfect, and extra red pepper flakes. I have now made this 3 times, the family can't get enough of it. Great on grilled cheese sandwiches.
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