Tangy Tomato Jam

• 2 1/2 lb. beefsteak tomatoes (4 tomatoes)
• 2 Granny Smith apples, grated (2 cups)
• 1 13 cups sugar
• 2 Tbs. lemon juice
• 2 tsp. grated lemon zest
• 1 1/2 tsp. minced jalapeno chile

1. Bring large pot of water to a boil.
2. Cut an X on ends of tomatoes with knife, and drop into boiling water for 10 seconds.
3. Remove, and cool in bowl of ice water.
4. Peel and quarter tomatoes.
5. Combine tomatoes, apples, sugar, lemon juice, lemon zest, and jalapeno chile in large nonreactive saucepan.
6. Bring to a rapid boil, and cook 30 minutes, stirring occasionally and smashing tomatoes until broken down.
7. Skim off any foam.
8. Reduce heat to medium-low, and simmer 20 minutes more, or until jam thickens.
9. Transfer to 8-oz.
10. jars or serving bowl.
11. Serve warm or chilled.

beefsteak tomatoes, apples, sugar, lemon juice, lemon zest, jalapeno chile

Taken from www.vegetariantimes.com/recipe/tangy-tomato-jam/ (may not work)