Recipe: Spiced Tomato Jam

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Spiced Tomato Jam
Makes about 7 pints

2 1/4 pounds ripe tomatoes
1/2 cup fresh lemon juice
Grated peel of 1 lemon
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon cloves
1 (2-ounce) package powdered pectin
41/2 cups sugar

Peel and core tomatoes and chop. Use food processor if available.

Place tomatoes in a saucepan, bring to a boil and simmer, stirring occasionally, for 10 minutes.

Measure 3 cups tomato pulp into a heavy 6 to 8-quart pan. Add lemon juice, lemon peel, the spices and pectin, mixing well.

Bring to a full rolling boil, stirring occasionally. Add sugar all at once. Bring to a full rolling boil again. Boil for one minute, stirring constantly.
Remove pan from heat. Pour mixture into hot, sterilized jars and seal. Be sure to leave 1/2-inch head space before sealing. Process in water bath canner for 10 minutes.