Spiced Tomato Jam
by Kathleen Morrison
Prep time: 0:30
Overall time: 0:55
Servings: 1 batch
INGREDIENTS
3 cups prepared tomatoes
1 box sure-jell
1-1/2 tsp. grated lemon rind
1/4 cup lemon juice
1/2 tsp. allspice
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1 box sure-jell
4-1/2 cups sugar
INSTRUCTIONS
Use a 6-8 quart sauce pan. Scald, peel and chop tomatoes and simmer 10 minutes. Measure, you should have 3 cups. Add lemon rind, lemon juice, allspice, cinnamon, cloves and sure-jell. Cook over high heat until mixture comes to a hard boil. At once add sugar, bring to a full rolling boil (a boil that cannot be stirred down). Boil hard 1 minute, stirring constantly. Remove from heat, skim off foam with metal spoon. Ladle into hot, sterilized jars, leaving 1/4-inch space at top. Process in boiling water bath for 15 minutes. After 1/2 hour, shake to avoid floating fruit. Store in cool place.
CHEF COMMENTS
No comments are available.
Tagged: jelliesjams, tomatojam add tags
save this recipe
share
printHave you made it? What'd you think?
Log in to review this recipe.
3 Recipe Reviews
Joan Perticari
reviewed Spiced Tomato Jam
I notice that the 1 box of Sure-jell is listed twice. I have not tried to make the recipe yet, but think that only one is required. Am I correct? Thanks
Meredith Gorham
reviewed Spiced Tomato Jam
I used to make this jam years ago and it was loved by my son and anyone else I shared it with. After moving and going through a flood and a fire I had lost my original recipe. I tried calling Sure-Gel but they did not have it.
My now adult son has been asking me to make it again. You have just made my whole family very happy by sharinig it on your web site. Thank you so much.
frankb
reviewed Spiced Tomato Jam
This is a lovely, easy recipe to make--although I would call it Spiced Tomato Jelly rather than Jam. It has a beautiful red color and will make a perfect little gift as the holiday season draws near. I made only tiny changes in the recipe for my own tastes. I decreased the amount of lemon zest, juice and allspice to half. I added a 1/3 teaspoon ground fresh ginger and deleted the cloves.
The end result--A heavenly wonderful taste and a beautiful jelly for toast or as an accompaniment to a beef, or a glaze over a sweet tomato tart!
