Making Jams and Jellies
Spiced Tomato Jam
with powdered pectin
- 3 cups prepared tomatoes (prepare about 2¼ pounds tomatoes)
- 1½ teaspoons grated lemon rind
- ½ teaspoon ground allspice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ cup lemon juice
- 4½ cups sugar
- 1 box powdered pectin
Yield: About 5 half-pint jars
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
To Prepare Tomatoes – Wash firm ripe tomatoes. Scald, peel, and chop tomatoes. Place chopped tomatoes in saucepan and heat slowly to simmering, stirring constantly to prevent sticking and burning. Cover and simmer 10 minutes, stirring occasionally. Measure 3 cups of the cooked 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 ¼ 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
||0 - 1,000 ft
||1,001 - 6,000 ft
||Above 6,000 ft
This document was adapted from "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.
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