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Pioneer Tomato Jam


  • 3 pounds fresh ripe tomatoes, peeled and seeded
  • 1/4 cup fresh lemon juice
  • Grated rind of 1 lemon
  • 6 cups granulated sugar
  • 6 ounces liquid fruit pectin


  1. In a heavy 2-quart saucepan, cook the tomatoes over low heat for 10 minutes.
  2. Add lemon juice and rind. Then add sugar and bring to a rolling boil. Boil for 2 to 3 minutes.
  3. Remove from heat and stir in pectin. Skim, if necessary, and spoon into sterilized jars.
  4. Store in a cool dark place.

If desired, you can add one stick of cinnamon to each sterilized jar before pouring in the jam.

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