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

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