Spiced Tomato Jam

By Hklbrries

From The National Center for Home Food Preservation, www.uga.edu/nchfp/. First-time canners can find directions on the website. Read “Using Boiling Water Canners” and Principles of Home Canning” before beginning.

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

Details

Servings 5
Adapted from uga.edu

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 for 5 minutes at elevations below 1,000 feet. Process for 10 minutes for elevations of 1,001 to 6,000 feet. For elevations above 6,000 feet, process jam for 15 minutes.