Canned Spiced Tomato Jam
- Ready In:
- 50mins
- Ingredients:
- 8
- Yields:
-
5 Half Pints
- Serves:
- 5
ingredients
- 3 cups prepared tomatoes (prepare about 2 1/4 pounds tomatoes)
- 1 1⁄2 teaspoons grated lemon rind
- 1⁄2 teaspoon ground allspice
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground cloves
- 1⁄4 cup lemon juice
- 4 1⁄2 cups sugar
- 1 3⁄4 ounces dry pectin (sure jell)
directions
- To Prepare Tomatoes – Wash firm ripe tomatoes. Scald, peel, and chop tomatoes. Place chopped tomatoes in saucepan and heat slowly to simmering, stirring constantly to prevent sticking and burning. Cover and simmer 10 minutes, stirring occasionally. Measure 3 cups of the cooked tomatoes into a large saucepan. Add lemon rind, allspice, cinnamon and cloves.
- To Make Jam - Sterilize canning jars. Add lemon juice to the prepared tomatoes in the saucepan. Measure sugar and set aside. Stir powdered pectin into prepared tomatoes. Bring to a boil over high heat, stirring constantly. At once, stir in sugar. Stir and bring to a full rolling boil that cannot be stirred down. Then boil hard for 1 minute, stirring constantly.
- Remove from heat. Skim off foam. Pour hot jam into hot jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner for 5 minutes (10 if your elevation is 1,001 - 6,000 feet and 15 for over 6000).
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RECIPE SUBMITTED BY
I am the queen of the 15-30 minute meals! I do like to cook big meals from time to time but I save that for holidays and special occasions. I am BIG on cooking healthy, low-fat, GOOD carb meals. I have been on W.Watchers and lost 48lbs and still loosing so its important to me to make things that will please the family and still keep us healthy.