Spiced Tomato Jam
Chef Lance
Too many tomatoes? Make this super simple, super delicious Spiced Tomato Jam!
Course Jams, Jellies & Chutneys
Cuisine American
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
- 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
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.