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.
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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.