Doug Freyburger wrote:
FarmI wrote:
"The Cook" wrote:

I can plain tomatoes, various pasta sauces, salsa, relishes. If it
was listed in a canning book I probably tried it. Also gave away a
lot.

Have you ever made tomato jam?

Is it much thicker than tomato paste? At some point the moisture
level drops and it gets hard to prevent burning.

It is not different to making any kind of jam in that respect, when it gets
to nearly cooked it will spit and spatter and you must stir continually and
systematically all over the pot. I recommend trying green tomato jam at
least once.

David