spiced tomato jam with powdered pectin
 
3 quart  prepared tomatoes (about 21/4 pounds)
1-1/2 tsp  grated lemon rind
1/2 tsp  ground allspice
1/2 tsp  ground cinnamon
1/4 tsp  ground cloves
1/4 cup  lemon juice
4-1/2 cup  sugar
1 box  powdered pectin
  yield about 5 half-pint jars
 
to prepare tomatoes - wash firm ripe tomatoes. scald, peel, and chop 
tomatoes. cover and simmer 10 minutes, stirring constantly. measure 3 
cups tomatoes into a large saucepan. add lemon rind, allspice, cinnamon 
and cloves. 
 
to 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. at once, stir in sugar. stir and bring to a full rolling 
boil that cannot be stirred down. then boil hard for 1 minute, stirring 
constantly. 
 
remove from heat. skim off foam. pour hot jam into hot jars, leaving 1/4 
inch headspace. wipe rims of jars with a dampened clean paper towel; 
adjust two-piece metal canning lids. process in a boiling water canner. 
 
 
table 1. recommended process time for spiced tomato jam with powdered 
pectin in a boiling water canner. 
 
process time at altitudes of 
style of pack hot 
jar size - half-pints 
0 - 1,000 ft - 5 min 
1,001 - 6,000 ft - 10 min 
above 6,000 ft - 15 min 
source: http://www.uga.edu/nchfp/how/can_07/spiced_tomato_jam.html 
 
 
-- 
 
(ID: 75174) Mirror: rec.food.recipes: Sun, Jan 2, 2005


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