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Print this Recipe    Tomato Jam 10

Spiced Tomato Jam With Powdered Pectin
(about 5 half-pint jars)

3 cups prepared tomatoes (about 2 1/4 pounds)
1 1/2 teaspoons grated lemon rind
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
4 1/2 cups sugar
1 box powdered pectin
1/4 cup lemon juice

Wash firm-ripe tomatoes. Scald, peel, and chop tomatoes. Cover and
simmer 10 minutes, stirring constantly. Measure 3 cups tomatoes
into a saucepot. Add lemon rind, allspice, cinnamon and cloves.

Sterilize canning jars. Place prepared fruit into a saucepot. Add
lemon juice. Measure sugar and set aside. Stir powdered pectin
into prepared fruit. Bring to a boil over high heat, stirring
constantly. At once, stir in sugar. Stir and bring to a full rolling
boil that cannot be stirred down. Then boil hard for 1 minute,
stirring constantly.

Remove from heat. Skim off foam. Pour hot jam into hot jars, leaving
1/4-inch head space. Wipe jar rims and adjust lids. Process 5
minutes in a boiling water bath.

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A Good Surprise, April 2, 2006 - 01:06 PM
Reviewer: Donna Allen from Maine
This is definately a good recipe. Very Easy to make and what a surprise when you taste it. I thought it would have a tomato taste but it doesn't. My son even liked it!! I will definately make this again.

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