Ripe Tomato Jam
ripe tomato jam: 
 
4 lb.  medium-ripe tomatoes
4 cup  sugar
1 tsp  whole cloves
1/2 Tbsp  broken stick cinnamon
2 cup  vinegar
1/2 tsp  whole allspice
 
scald, peel, and quarter tomatoes. place in preserving kettle. add sugar, 
vinegar, cloves, allspice, and cinnamon. the spices may be tied in a loose 
muslin bag. simmer, stirring frequently, until thick. 
ladle into hot jars, leaving about 1/4-inch space at top. wipe jar rims and 
threads clean. cover jars with hot canning lids. screw bands on firmly. 
place jars in a boiling water bath. cover canner and return water to a boil; 
boil 5 minutes. 
remove jars from canner and let cool. check seals and store in a cool, dry 
place. 
 
--- 
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-- 
(ID: 6233) Mirror: rec.food.recipes: Sun, Sep 12, 2004


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