A bowl of Heirloom Tomatoes
I use good brand spices such as Spice Island or McCormick when making this and recommend that you do the same; I found a Saigon Cinnamon that is by Spice Island that smells like red hots and has a wonderful flavor, try it the next time you buy Cinnamon.
½ teaspoon ground allspice
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
4½ cups sugar
1 box powdered pectin
¼ cup lemon juice
To Prepare Fruit: Wash firm-ripe tomatoes. Scald, peel and chop tomatoes. I chop what I can but the majority of my tomatoes I put in a piece of muslin and squeeze the juice through, that way I don’t have any seeds in my jam.
Cover and simmer 10 minutes, stirring constantly. Measure 3 cups tomatoes into a sauce pot and add lemon peel, allspice, cinnamon and cloves.
To Make Jelly: Place prepared fruit into a sauce pot. Add lemon juice. Measure sugar and set aside. Stir powdered pectin into prepared fruit. Bring to a boil over high heat, stirring constantly.
Add sugar all at once. 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 immediately into hot, sterile canning jars, leaving ¼-inch head space. Wipe jar rims and adjust lids. Process for 5 minutes in boiling water bath.
Yield: About 5 -6 half-pint jars