Title: Spiced Tomato Jam #1
Categories: Canning
Yield: 1 Servings

2 1/2	lb	(3 cup) prepared tomato
1		Box sure-jell
1 1/2	ts	Grated lemon rind
1/4	c	Lemon juice
1/2	ts	Allspice
1/2	ts	Cinnamon
1/4	ts	Ground cloves
1		Box sure jell
4 1/2	c	Sugar

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 1/4 inch space at top, and process in boiling water bath for 15 minutes. After 1/2 hour, shake to avoid floating fruit. STore in cool place.

From the files of Sally Krebs

previous

next