Ripe tomato jam
6 servings
Ingredients
| Quantity | 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 |
Directions
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.