Recipes posted on July 30, 2010 11:53
Spiced Tomato Jam
Ruth of Vanlue
Scald peel and dice 2 ½ pounds of fresh tomatoes, simmer for 10 minutes, then measure 3 cups.
Add to the tomatoes:
1 ½ teaspoons grated lemon rind ¼ cup fresh lemon juice
½ teasp each: allspice & cinnamon ¼ teasp. Ground cloves
1 box SureGel
Bring to a full rolling boil, stirring constantly. Slowly add in: 4 ½ cups sugar. Mix well, bring back to a full boil, stirring constantly. Boil for one minute. Take off heat, put into containers to can or freeze. Makes 5 cups.