Recipe By : Key Gourmet CD Rom
Serving Size : 5 Preparation Time :0:00
Categories : Preserves
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 c Prepared tomatoes (2-1/4 lb)
1/4 c Lemon juice
4 1/2 c Sugar
1 Box sure-jell fruit pectin
1 1/2 ts Lemon zest -- grated
1/2 ts Cinnamon
1/2 ts Allspice
1/4 ts Ground cloves
Scald, peel and chop tomatoes. Cover and simmer 10 minutes, stirring
occasionally. Measure 3 cups into a 6 or 8 qt saucepot. Add lemon
juice, grated lemon rind, allspice, cinnamon, and ground cloves to
tomatoes. Measure sugar and set aside.
Stir sure-jell fruit pectin into prepared tomatoes. (Saucepot must be
no more than 1/3 full to allow for a full rolling boil.) Bring to a
full boil over high heat, stirring constantly. At once stir in sugar.
Stir and bring to a full rolling boil (a boil that cannot be stirred
down). Then boil hard 1 minute, stirring constantly. Remove from heat.
Skim off foam with large metal spoon. Immediately ladle into hot
sterilized jars, leaving 1/4" space at top. With a damp cloth, wipe
jar rims and threads clean.
Immediately cover jars with hot lids. Screw bands on firmly. Let
stand to cool. Check seals. Store jam in a cool dry place.
