I always get rave reviews whenever I open a jar of this tomato chutney.
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I love this! However, I made a few changes which I think made it better and will help clarify the process. Instead of weighing the tomatoes, I used 12 cups of diced tomatoes, mostly because with less, the cup of vinegar I added to only 8 cups was way too vinegary for my taste. I used only one cup of brown sugar, left out the cayenne and added cinnamon, cloves and nutmeg. I cooked it down for 2 hours and canned 3 pints. The leftover half pint tasted great on fresh bread. I'll be making lots of this - it's absolutely delicious! - 24 Aug 2011 (Review from Allrecipes US | Canada)
I had never heard of tomato jam before a friend mentioned it last year. Found myself with way too many grape tomatoes some months ago and decided to try a few tomato jam recipes. This one is a little too spicy for my tongue , but won a BLUE RIBBON at the State Fair this year. And my hubby & guests like it. There is no arguing with that kind of success! - 28 Nov 2010 (Review from Allrecipes US | Canada)
This was my first attempt at canning, so I followed the recipe to the letter. Awesome flavor. The only reason I'm giving fewer than five stars is because my yield was only 4 half-pint jars instead of 8 (I may have cooked it down too much.) I'll definitely make it again! - 07 Jun 2010 (Review from Allrecipes US | Canada)