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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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1 of 2 people found the following review helpful:
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screwed up recipe???, July 14, 2005 - 05:23 PM
Reviewer: Rick Bentley from Dallas Texas
Confused by a couple of things, one, where's the spice to make this "Spiced tomato jam, and two, if this is jam, don't you want to puree the tomatoes instead of just crush them? Well a couple more things, somebody forgot to mention to peel the tomatoes after scalding them, and I noticed that my pectin instructions say to boil for ONLY one minute after adding the pectin. This recipe must not have been proofed.

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