Tomato Jam

If you have never made jam please go to a canning site which will explain  
how to make jam and how to prepare your jars and lids.  
This recipe is for ingredients and method for jam.  

3 pounds of tomatoes, scald, peel and crush tomatoes                  

Simmer uncovered for 10 minutes.

Measure 3 1/2 cups of tomatoes and put into a 6 to 8 quart saucepan.
Add the grated rind of 1 lemon, 1/2 teaspoon each cloves, allspice and cinnamon
4 tablespoons lemon juice, 1 package dry pectin, heat and stir continuously while
bringing to a full boil
Add 5 1/2 cups sugar and return to a full rolling boil which cannot be stirred down.

Boil for 2 minutes.  Remove from heat and quickly skim to remove foam.
Immediately fill steilized jars to about 1/4 inch from the top, screw lids on tightly.

Hot water bath for 10 minutes.

Yield: 6 1/2 pint jars

This recipe came from a Jams with Jel-Ease recipe sheet. I found in an old cookbook

I did blend my tomatoes, we are elderly and I try to make things easy to digest.
Bootsie Battle,
Aug 31, 2013, 2:48 AM