- 24 oz cherry tomatoes (approx 4 cups)
- 1 1/4 cup white sugar
- 1/4 cup bottled** lemon juice
- 2 tablespoons distilled white vinegar
- 2 teaspoons smoked paprika
- 1 1/2 teaspoons salt
- 1/4 teaspoon cayenne pepper
** lemon juice needs to be bottled, not fresh, to guarantee acidity level.
Yield: 2 HALF-PINTS
1. Prepare a large stock pot for waterbath canning, and get two clean half-pint jars, lids, and rings.
2. Depending on size, halve or quarter cherry tomatoes (quartering the larger ones).
3. Add tomatoes, sugar, lemon juice, and vinegar to a non-reactive pan. Stir together, and let sit for 10 minutes.
4. Bring mixture to a boil and cook, stirring frequently, until liquid is reduced, 15-20 minutes. It should look thick and syrupy.
5. Stir in salt, smoked paprika, and cayenne pepper, and continue to cook, stirring frequently, for another 3-5 minutes.
6. When mixture has thickened so that the bottom of the pan stays clear for a couple seconds when a spatula is dragged through, it is ready to can.
7. Use a funnel and ladle to fill the jars with jam, leaving 1/2 inch of headspace. Wipe rims, add lids and rings, and process in a boiling water bath for 15 minutes.
8. Lift jars from waterbath and allow to cool. If any lids fail to seal, the jar should be either refrigerated and used immediately, frozen, or re-processed.