Total Steps
21
Ingredients
8
Tools Needed
3
Ingredients
- 3 cups firm-ripe tomatoes
- lemon peel
- allspice
- cinnamon
- cloves
- lemon juice
- sugar
- powdered pectin
Instructions
Step 1
To Prepare Fruit:
Step 2
<a href="/8BSVY4LZ">Wash </a>firm-ripe tomatoes.
Step 3
<a href="/JQWHF3P2">Scald,</a> <a href="/RSDQ7YW8">peel </a>and <a href="/6L7QNTJV">chop </a>tomatoes.
Step 4
I <a href="/6L7QNTJV">chop </a>what I <a href="/TPWNYF5L">can </a>but the majority of my tomatoes I put in a piece of muslin and <a href="/KVDHNZ86">squeeze </a>the <a href="/QDWRNXYW">juice </a>through, that way I don’t have any <a href="/FYFCQVPR">seeds </a>in my jam.
Step 5
Cover and <a href="/GFSF4J5F">simmer </a>10 minutes, <a href="/DRM2WPZ4">stirring </a>constantly.
Step 6
<a href="/PPPKH5Q4">Measure </a>3 cups tomatoes into a saucepot and add lemon <a href="/RSDQ7YW8">peel,</a> allspice, cinnamon and cloves.
Step 7
To Make Jelly:
Step 8
Place prepared fruit into a saucepot.
Step 9
Add lemon <a href="/QDWRNXYW">juice.</a>
Step 10
<a href="/PPPKH5Q4">Measure </a>sugar and set aside.
Step 11
<a href="/DRM2WPZ4">Stir </a>powdered pectin into prepared fruit.
Step 12
Bring to a <a href="/W7VKDJHH">boil </a>over high <a href="/XZFHRHHF">heat,</a> <a href="/DRM2WPZ4">stirring </a>constantly.
Step 13
Add sugar all at once.
Step 14
<a href="/DRM2WPZ4">Stir </a>and bring to a full <a href="/LTNN8R88">rolling </a><a href="/W7VKDJHH">boil </a>that cannot be <a href="/DRM2WPZ4">stirred </a>down.
Step 15
Then <a href="/W7VKDJHH">boil </a>hard for 1 minute, <a href="/DRM2WPZ4">stirring </a>constantly.
Step 16
Remove from <a href="/XZFHRHHF">heat.</a>
Step 17
<a href="/V7ZY4CRW">Skim </a>off <a href="/FZB4VFPV">foam.</a>
Step 18
Pour hot jam immediately into hot, sterile <a href="/TPWNYF5L">canning </a>jars, leaving ¼-inch headspace.
Step 19
Wipe jar rims and adjust lids.
Step 20
Process for 5 minutes in <a href="/W7VKDJHH">boiling </a><a href="/Y8FLVD37">water bath.</a>
Step 21
<a href="/Q4MB2KV4">Yield: </a>About 5 half-pint jars