Spiced Tomato Jam

Russ Myers


Please practice good canning procedures when preparing this recipe.

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4 to 6 Pints




2 1/2 lb
1 1/2 tsp
grated lemon rind
1/2 tsp
allspice, ground
1/2 tsp
1/4 tsp
ground cloves
1/4 c
lemon juice
3 c
1 box
sure-jell light fruit pectin

Directions Step-By-Step

Scald, peel, and chop tomatoes. Cover and simmer 10 minutes, stirring occasionally. Measure 3-1/3 cups of tomatoes into a 6–8 quart sauce pot. Add grated lemon rind, allspice, cinnamon, and ground cloves to the tomatoes. Add lemon juice.
Measure sugar into a bowl. Do not reduce sugar. In a small bowl, mix 1/4 cup of the sugar with Sure-Jell light fruit pectin. Set remaining sugar aside. Stir Sure-Jell pectin mixture into prepared fruit in a sauce pot. Note: Sauce pot must be no more than 1/3 full to allow for a full rolling boil. Bring to a full boil over high heat. Stir mixture constantly to prevent sticking. If necessary, reduce heat slightly, but always retain a full rolling boil. Immediately stir in remaining sugar. Stirring constantly, bring to a full rolling boil (a boil that rises high in the pan and cannot be stirred down). Then boil hard for 1 minute, stirring constantly. Remove from heat.
Quickly skim off foam with large metal spoon. Immediately ladle into hot jars, leaving 1/8-inch space at top. With a damp cloth, wipe jar rims and threads clean. Immediately cover jars with hot lids. Screw bands on firmly. Place in a boiling water bath, carefully setting jars on rack in canner or large sauce-pot of boiling water. Water should cover jars by 1–2 inches. Cover canner and return the water to a boil and then boil for 10 minutes.
Let jam stand to cool. Check seals. Jar lids should be slightly concave or remain so when pressed. Always allow several days for jam to set before opening. Small amounts of unsealed jam may be covered and stored in the refrigerator. Remove bands from jars.

About this Recipe

Course/Dish: Jams & Jellies
Main Ingredient: Vegetable
Regional Style: American