Spiced Tomato Jam

1 1/4 pounds ripe tomatoes

1/4 cup lemon juice

1/2 tsp cinnamon

1/4 tsp allspice

1/4 tsp cloves

1 pckge powdered pecton or Sure Jell

4 1/2 c sugar

Wash firm ripe tomatoes. Scald, peel and chop. Puree in blender. Measure 3 cups of pureed tomatoes into a large saucepan. Add lemon juice, the ground spices and pectin.

Over high heat, bring mixture to a rolling boil, stirring constantly. Add sugar all at once, keep stirring  and bring back to a rolling boil (a boil that can’t be stirred down). Boil for 1 minute.

Remove from heat and let cool for 5 minutes. Skim off foam with a metal spoon. Pour jam into jars, leaving 1/4 inch head room. Wipe the lip clean and tighten lids. Process how you would like to. Water bath would work well.

Makes about 5 half pint jars.

The recipe comes from Tzena Scarborough in Spokane Valley WA. She writes,” This is a Scarborough family favorite when tomatoes were in abundance in their garden. Mom found this recipe in the Sure Jell package.”