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Spiced Tomato Jam With Powdered Pectin
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A spiced tomato jam using ripe tomatoes and aromatic spices. Great for canning and preserving seasonal flavors. Add to sandwiches or serve with cheese for a unique complement.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
5 reviews
3 comments
ingredients
6 pounds tomatoes
1 1/2 teaspoon grated lemon rind
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 cup lemon juice
4 1/2 cups sugar
1 box powdered pectin
directions
To Prepare Tomatoes: Wash firm ripe tomatoes. Scald, peel, and chop tomatoes. Cover and simmer 10 minutes, stirring constantly.
Measure 3 quarts of the prepared tomatoes into a large saucepan. Add lemon rind, allspice, cinnamon and cloves.
For 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 half-pint jars, leaving 1/4 inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.
added by
yikes_edoc
nutrition data
52 calories, 0 grams fat, 13 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in fat.
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reviews & comments
September 5, 2019
Add chopped walnuts and raisins
It does not say for how long to process it for, it just says to process in a boiling water bath. I make several types of jellies, and most say process for 10 min.
August 4, 2016
I loved this jam. I would rate it a 5 star. The directions are easy to follow. I used 3 qts. tomatoes to cook down and 3 cups for my jam. EASY!!!!
September 8, 2014
This is straight from the SureJell insert. Amount of tomatoes is 2 1/4 lb which are cooked in pan for 10 min to soften and then 3 cups of the pulp is measured for the jam.
October 2, 2009
The flavor in this jam is terrific if you like these spices, which I do. My only negative is that it turned out too "runny." Next time I will make sure I only use the tomato chunks and none of the juice.
July 13, 2009
This recipe is great! it is nothing like it sounds. I use how ever much tomatoes it takes to get my 3 cups (I cheat, I process my fresh tomatoes in food processor for smaller and more uniform pieces of tomatoe). I also add the seasoning to taste My family are cinnamon fans, so I add more. If you like jams and something different you will like this.
Recipie not well written how do you cover and simmer 10 minutes stirring constantly. Not clear about the 3 cups first when do you add rest of the tomatos?
I think the submitter of the recipe meant all 3 quarts of the tomatoes (not 3 cups)?
Question on this recipe: in the ingredients list, it states you need 3 QUARTS of tomatoes...in the directions area, it states to use 3 CUPS...which is correct? My jelly is cooling and I'm hoping I didn't use the wrong amount! haha. So far, the flavor is great though!