With the end of summer upon us, I want to feature a recipe of my grandmother’s that highlights the end of summer’s bounty. My grandmother Virginia grew up on a farm in Pennsylvania and spent a lot of time with her mother preserving vegetables from their garden. This yellow tomato jam is a recipe that she would have canned to eat in the winter.
Yellow tomatoes are so delicious this time of year. The jam would be good as an accompaniment to grilled chicken or any meat. My grandmother would have spread it on homemade bread. Enjoy!
This recipe was featured by Anne Quinn Corr the food editor for The Centre Daily Times in State College Pa.
Makes about 2 cups
1 1/2 cups sugar
1/2 cup water
1 quart chopped yellow tomatoes
1 lemon, peeled, seeded and chopped
Boil the sugar and the water together for 5 minutes to make a thick syrup.
Stir in the chopped tomatoes and the chopped lemon. Stirring frequently, cook over low heat for an hour and a half, until the tomatoes are translucent.
Note: If canning, fill sterilized jars with the mixture and process in a boiling water bath for 15 minutes.