Spiced tomato jam #1
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | (3 cup) prepared tomato |
| 1 | Box sure-jell | |
| 1½ | teaspoon | Grated lemon rind |
| ¼ | cup | Lemon juice |
| ½ | teaspoon | Allspice |
| ½ | teaspoon | Cinnamon |
| ¼ | teaspoon | Ground cloves |
| 1 | Box sure jell | |
| 4½ | cup | Sugar |
Directions
Use a 6-8 quart sauce pan. Scald, peel and chop tomatoes and simmer 10 minutes. Measure, you should have 3 cups. Add lemon rind, lemon juice, allspice, cinnamon, cloves and sure jell. Cook over high heat until mixture comes to a hard boil. At once add sugar, bring to a full rolling boil, a boil that cannot be stirred down. Boil hard 1 minute, stirring constantly.
Remove from heat, skim off foam with metal spoon. Ladle into hot, sterilized jars, leaving ¼ inch space at top, and process in boiling water bath for 15 minutes. After ½ hour, shake to avoid floating fruit.
STore in cool place.
From the files of Sally Krebs From: Gail Shipp Date: 08-30-96