Spiced Tomato Jam
Too many tomatoes? Make this super simple, super delicious Spiced Tomato Jam!
Equipment
- 1 Chef Tongs https://tinyurl.com/LargeChefTongs
- 1 ladle
- 1 Mix-N-Chop https://tinyurl.com/Mix-N-ChopChef
- 1 MicroPlane https://tinyurl.com/TheBestMicroPlane
- 1 Water bath canner
- Canning Jars, Rings & Lids
Ingredients
- 3 cups Prepared tomatoes (prepare about 2¼ pounds tomatoes)
- 1 1/2 tsp lemon zest
- 1/2 tsp ground allspice
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 cup lemon juice
- 4 1/2 cups sugar
- 1 box pectin I use Sure-Jell
Instructions
Prepare Tomatoes
- Wash firm ripe tomatoes. Blanch, peel, and chop tomatoes. Place chopped tomatoes in saucepan and heat slowly to simmering, stirring constantly to prevent sticking and burning. Cover and simmer 10 minutes, stirring occasionally. Measure 3 cups of the cooked tomatoes into a large saucepan. Add lemon rind, allspice, cinnamon and cloves.
Make Jam
- Sterilize canning jars. Add lemon juice to the prepared tomatoes in the saucepan. Measure sugar and set aside. Stir powdered pectin into prepared tomatoes. Bring to a boil over high heat, stirring constantly, for one minute. Add sugar all at once. Stir and bring to a full rolling boil that cannot be stirred down. Then boil hard for 3 minutes, stirring constantly.
- Remove from heat and skim off foam. Pour hot jam into hot jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a water bath canner up to 15 minutes (depending on altitude).