Spiced Tomato Jelly/jam
By: Camella Black
Published: Sunday, July 4, 2010 - 8:26pm

Preparation

1 To Prepare Fruit: 2 Wash firm-ripe tomatoes. 3 Scald, peel and chop tomatoes. 4 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. 5 Cover and simmer 10 minutes, stirring constantly. 6 Measure 3 cups tomatoes into a saucepot and add lemon peel, allspice, cinnamon and cloves. 7 To Make Jelly: 8 Place prepared fruit into a saucepot. 9 Add lemon juice. 10 Measure sugar and set aside. 11 Stir powdered pectin into prepared fruit. 12 Bring to a boil over high heat, stirring constantly. 13 Add sugar all at once. 14 Stir and bring to a full rolling boil that cannot be stirred down. 15 Then boil hard for 1 minute, stirring constantly. 16 Remove from heat. 17 Skim off foam. 18 Pour hot jam immediately into hot, sterile canning jars, leaving ¼-inch headspace. 19 Wipe jar rims and adjust lids. 20 Process for 5 minutes in boiling water bath. 21 Yield: About 5 half-pint jars