Spiced Tomato Jam/Butter
Serves: 4
Hosea Feil
1 January 1970
Based on User reviews:
47
Spice
51
Sweetness
57
Sourness
41
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1.5 tsps
Lemon Zest1 tsp
Ground Allspice1 tsp
Ground Cloves1 cup
Lemon Juice4.5 cups
White SugarDirections:
1
Place the tomatoes in a saucepan with a lid and simmer over medium heat, stirring frequently, for 10 minutes
2
Stir the lemon zest, allspice, cinnamon, cloves, lemon juice, and pectin into the tomatoes
3
Place the saucepan over high heat
4
Stirring constantly, bring the tomato mixture to a boil; immediately upon boiling, stir the sugar into the tomato mixture and return to a full rolling boil
5
Allow to cook at a full boil for 1 minute while stirring
6
Remove from heat and skim any foam off the surface of the mixture
7
Sterilize the jars and lids in boiling water for at least 5 minutes
8
Pack the tomato jam into the hot, sterilized jars, filling the jars to within 1/2 inch of the top
9
Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles
10
Wipe the rims of the jars with a moist paper towel to remove any food residue
11
Top with lids, and screw on rings
12
Place a rack in the bottom of a large stockpot and fill halfway with water
13
Bring to a boil over high heat, then carefully lower the jars into the pot using a holder
14
Leave a 2-inch space between the jars
15
Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars
16
Bring the water to a full boil, cover the pot, and process for 5 minutes
17
Remove the jars from the stockpot and place several inches apart onto a cloth-covered or wood surface; allow to sit until cool or overnight
18
Check the seal by pressing the top of each lid with a finger (the lid should not move up or down at all)