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—Arlene R. Taylor PhD

Hands down, this is the best citrus jam I have ever eaten—and I’ve tasted a great many. My friend Mary got the recipe from her mother-in-law. It can be used as a freezer jam or prepared in the old-fashioned way with wax topping, or sealed with Mason-jar-type lids.


  • 2 quarts meaty-type tomatoes (e.g., Roma) prepared as below
  • 2 navel oranges (cut in half and sliced very thin or chopped in a food processor)
  • 3 lemons (cut in half and sliced very thin or chopped in a food processor)
  • ½ tsp lemon zest
  • 2 cups seedless raisins
  • 8 cups sweetening (real maple syrup or honey)
  • 1 cup walnuts, chopped.
  • ¼ tsp salt
  • Ten to twelve 1-cup glass jars 


Scald and skin tomatoes. Core (removing seeds) and chop coarsely.

Place tomatoes in a large sauce pan, Add lemon juice and zest and oranges. Bring to a boil, reduce heat, and cook until tomatoes are reduced to a pulp. Remove from heat. If possible, cover and let stand overnight.

When ready to make jam, add sugar and raisins and bring to a boil. Boil rapidly until thick, stirring frequently (if using a thermometer, bring to 220° F.).

Add chopped nuts and salt. Stir.

  • Canning: Pour hot into hot glass jars, if using wax or canning method. (If canning, soak tops in hot water, remove and place immediately on glass jars and screw on tightly.)
  • Freezing: Let cool slightly and pour into glass jars. Cover and let cool. When cool, place on lids and put in freezer.


If frozen, remove from freezer, let thaw, and serve. Refrigerate after opening. 


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