Title: Ripe Tomato Jam
Categories: Condiment
Yield: 6 Servings

4	lb	Medium ripe tomatoes
4	c	Sugar
1	ts	Whole cloves
1/2	tb	Broken stick cinnamon
2	c	Vinegar
1/2	ts	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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