Ripe tomato jam

Yield: 6 servings

Measure Ingredient
4 pounds Medium ripe tomatoes
4 cups Sugar
1 teaspoon Whole cloves
½ tablespoon Broken stick cinnamon
2 cups Vinegar
½ teaspoon Whole allspice

Scald, peel, and quarter tomatoes. Place in preserving kettle. Add sugar, vinegar, cloves, allspice, and cinnamon. The spices may be tied in a loose muslin bag. Simmer, stirring frequently, until thick. Florence Taft Eaton, Concord, MA.

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