Confiture de tomates

Préparation 15 minCuisson2 hTotal2 h 15 minQuantité--

Ingrédients

  • 5 lbs de tomates finement hachées
  • 3 1/2 tasses de sucre
  • 8 c. à soupe de jus de lime en bouteille
  • 2 c. à table gingembre frais rappé
  • 1 c. à table cannelle
  • 1/2 c. à table clou de girofle moulu
  • 1 c. à soupe sel
  • 1 c. à soupe de flocon de piments

Instructions

  1. Combine all ingredients in a large, non-reactive pot. Bring to a boil and then reduce temperature to a simmer. Stirring regularly, cook at a low boiluntil it reduces to a sticky, jammy mess. This will take between 1 and 1 1/2 hours, depending on how high you keep your heat.
  2. When the jam has cooked down sufficiently, remove from heat and fill jars, leaving 1/4 inch of head space. Wipe rims, apply lids and twist on rings. Process in a boiling water canner for 20 minutes.
  3. When time is up, remove jars from water bath and allow them to cool. When jars are cool enough to handle, test seals. Store jars in a cool, dark place for up to one year.