|
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!
|
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.
Similar Recipes
tomato jam