HOME > Chowhound > Home Cooking >   Can I rescue this tomato
jam?    • 9  I don't do canning-type jams (sterilizing jars,
water bath, etc), but have had success with quick jams that will
keep a few weeks in the fridge.  Made this tomato jam yesterday,
and while the flavor is okay (overly sweet, but I could fix that
next time), it didn't gel properly--it's a little thick, but
still soupy. Any way I can reprocess it somehow? Here's the
recipe:  2 1/4 lb tomatoes 1 box SureJell 4 1/2 c sugar 1 tsp
lemon rind 3 Tbl lemon juice 1/2 tsp each: cloves, allspice,
cinnamon  Scald tomatoes, remove skins, chop. Simmer 10 min.,
measure out 3 cups. Mix SureJell w/ tomatoes in saucepan. Add
lemon juice and spices. Bring to rolling boil, stirring
constantly, boil 1 minute Add sugar, bring back to boil for 1
more minute Makes 2 pints.  I was skeptical about such brief
cooking--is that the problem with the finished consistency?
1. Click to Upload a photo (10 MB limit)   1. Did you bring it
to a full rolling boil and then se