Ripe Tomato Jam
ready in: 30-60 minutes
serves/makes: 4 lbs
recipe id: 28442
cook method: stovetop
4 pounds medium-ripe tomatoes
4 cups sugar
1 teaspoon whole cloves
1/2 tablespoon broken stick cinnamon
2 cups vinegar
1/2 teaspoon whole allspice
Scald, peel, and quarter tomatoes. Place in preserving kettle. Add sugar, vinegar, cloves, allspice, and cinnamon. The spices may be tied in a loose muslin bag. Simmer, stirring frequently, until thick.
Ladle into hot jars, leaving about 1/4-inch space at top. Wipe jar rims and threads clean. Cover jars with hot canning lids. Screw bands on firmly.
Place jars in a boiling water bath. Cover canner and return water to a boil; boil 5 minutes.
Remove jars from canner and let cool. Check seals and store in a cool, dry place.
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