Spiced Tomato Jelly/jam

Wash firm-ripe tomatoes.

I chop what I can but the majority of my tomatoes I put in a piece of muslin and squeeze the juice through, that way I don’t have any seeds in my jam.

Measure 3 cups tomatoes into a saucepot and add lemon peel, allspice, cinnamon and cloves.

Place prepared fruit into a saucepot.

Measure sugar and set aside.

Bring to a boil over high heat, stirring constantly.

Stir and bring to a full rolling boil that cannot be stirred down.

Remove from heat.

Pour hot jam immediately into hot, sterile canning jars, leaving ¼-inch headspace.

Process for 5 minutes in boiling water bath.