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  Grandma howard's tomato jam
 
Yield: 1 Servings
 
1/2 Orange      1/2 Lemon
3 c Tomatoes; peeled chopped -about 1 3/4 lb      1 pk Pectin crystals; 57 g
4 1/2 c Sugar
 granulated D. Brian Loewen Toronto First prize Winner Relishes Pickles Jams and Preserves This recipe has been in the family since my great grandmother begun making it as a frugal jam for her family. Generations of Loewen/Howard women have made it as a mainstay of family breakfasts. My father particularly enjoyed the jam, but with a family of three sons, there seemed to be no one to carry on the tradition. That changed however, when my brother presented my father with a year's supply of tomato jam one Christmas. These are, after all, the 90s. Halve and seed orange and lemon. In food processir finely shop fruit with rind. Transfer to heavy saucepan; add tomatoes and bring to a boil. Reduce heat and simmer for 10 minutes or until rind is tender. Stir in pectin. Return to boil; boil for 1 minute stirring. Stir in sugar; bring to a full rolling boil. Boil stirring for 1 minute. Remove from heat and skim off foam. Pour into hot sterlized jars leaving 1/4 inch headspace. Seal jars; process in boiling water bath for 10 minutes. Store in cool dark dry place. MAKES: ABOUT 5 CUPS SOURCE: Heritage Recipe Contest Canadian Living magazine to celebrate Canada's 125th birthday posted by Anne MacLellan

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