Spiced Tomato Jam, from about 1958
rec.food.recipes/Marie Novicki
Makes about 5 (8-ounce) jars

Here is my mother's recipe for tomato jam from her handwritten copy of a recipe she got from a pectin box. She made this recipe _many_ times with very few failures. Sorry, I don't have a more precise measurement for the pectin.

The big thing with tomato jam: NEVER double the recipe--this will result in tomato syrup.

"Delicious with pork or ham and as a spread for toast"

3 cups firm tomatoes
1 1/2 teaspoons grated lemon peel
2 teaspoons lemon juice
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1 package powdered fruit pectin
4 cups sugar

Scald tomatoes in boiling water. Dip into cold water. Peel and cut into small pieces; place in a large kettle. Stir in lemon peel, lemon juice, and spices. Heat to boiling.

Add powdered fruit pectin, stirring constantly. Stir in sugar. Bring to a full, rolling boil; boil hard for 1 minute. Remove from heat.

Stir and skim the top after 5 minutes. Ladle into hot, sterilized jars and seal.