Jams & Jelly
(Tomato
)
Tomato Jam
Contributor: Ruby
3
cups
tomatoes
1/4
cup
lemon juice
4 1/2
cups
sugar
1
box
Sure Jell
Scald, peel and chop tomatoes. Cover and simmer 10 minutes, stirring occasionally. Measure 3 cups into 6
or 8 quart kettle. Add 1 1/2 tsp grated lemon rind, 1/2 tsp allspice, 1/2 tsp cinnamon and 1/4 tsp ground
cloves to tomatoes. Continue with direction #4.
#4 Measure sugar, set aside.
#5 Stir sure jell into prepared fruit.
#6 Bring to full boil over high heat, stirring constantly. All at once, stir in the sugar. Stir bring to full rolling
boil.
Boil one minute.
#7 Skin off foam. Ladle into hot jars leaving 1/4 head space. With damp cloth wipe jar rim and threads.
Immediately cover jars with hot lids. Screw band on firmly.
Edition: 5