Spiced Tomato Jam

By Coppermouse

Ingredients

• 3 cups prepared tomatoes (prepare about 2 1/4 pounds tomatoes)
• 1 1/2 teaspoons grated lemon rind
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 cup lemon juice
• 4 1/2 cups sugar
• 1 box powdered pectin

Preparation

Step 1

To Prepare Tomatoes – Wash firm ripe tomatoes. Scald, peel, and chop tomatoes. Place chopped tomatoes in saucepan and heat slowly to simmering, stirring constantly to prevent sticking and burning. Cover and simmer 10 minutes, stirring occasionally. Measure 3 cups of the cooked tomatoes into a large saucepan. Add lemon rind, allspice, cinnamon and cloves.

To Make Jam - Sterilize canning jars. Add lemon juice to the prepared tomatoes in the saucepan. Measure sugar and set aside. Stir powdered pectin into prepared tomatoes. Bring to a boil over high heat, stirring constantly. At once, stir in sugar. Stir and bring to a full rolling boil that cannot be stirred down. Then boil hard for 1 minute, stirring constantly.

Remove from heat. Skim off foam. Pour hot jam into hot jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.

Recommended process time for Spiced Tomato Jam With Powdered Pectin in a boiling water canner.
Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Hot Half-pints
or Pints 5 min 10 15