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Ripe Tomato Jam

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ready in: 30-60 minutes
serves/makes:   4 lbs

recipe id: 28442
cook method: stovetop

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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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55 calories, 0 grams fat, 14 grams carbohydrates, 0 grams protein per ounce. This recipe is low in sodium. This recipe is low in fat.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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