Tomato Jam


  • 1kg tomatos - peeled & diced
  • 1kg sugar
  • 1 large lemon - juice & rind
GF = Gluten Free
Gluten Free Tomato Jam


Place all ingredients in large saucepan. Bring to the boil, then reduce heat & simmer uncovered until mixture forms a gel like texture. Test to see if jam has reached it's setting point by placing a small teaspoon of the jam mixture on a cold saucer & allowing it to cool. Then, if a skin forms on top, which will wrinkle when pushed with your finger tip, the jam is ready for bottling. Remember, to prevent overcooking, it is important to remove the saucepan from the heat while testing for setting.

Spoon jam into warm jars & allow to cool to room temperature, then seal & label with today's date. Store in a cool dark cupboard. Will keep up to 2 years stored correctly.

Makes approx. 3 x 500g Jars


- To peel tomatoes place in a bowl of boiling water, leave for 2 mins, then peel off skins.

- Jam jars should be sterile before bottling. Do this by filling with boiling water. Leave 2 mins, then empty & air dry.

- Do not store half filled jars, as they do not keep as long. These should be used immediately & full jars stored.

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