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Spiced Tomato Jam

  • 3 1/2 cups (3 pounds) tomatoes
  • 1 pkg Smucker's pectin
  • 5 1/2 cups sugar
  • 4 Tbs lemon juice

To prepare tomatoes: Scald peel and crush tomatoes. Simmer, uncovered for 10 minutes. Add grated rind of 1 lemon, 1/2 teaspoon cloves, allspice and cinnamon. Wash and prepare tomatoes. Stir fruit pectin into prepared tomato. Place and heat and bring to a boil, stirring continuously to prevent burning at the bottom. Gradually add sugar, stirring well to dissolve it. Bring to a full, roiling boil that cannot be stirred down, stirring constantly. After bringing to boil, let mixture boil for 2 minutes. Remove from heat, and quickly skim to remove foam. Immediately fill jars to 1/4 inch from top and screw lids on tightly. Process all jam in a boiling water bath canner for 5 minutes. (Increase processing time 2 minutes for every 2,000 feet above 2,000 feet.) Let jam cool, undisturbed for 24 hours. If you prefer a more tender jam, reduce boil time; for a firmer jam increase boil time.

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