3 C prepared tomatoes (2 ½ lbs tomatoes)
1 ½ t grated lemon rind
½ t ground allspice
½ t ground cinnamon
¼ t ground cloves
¼ C lemon juice
4 ½ C sugar
1 box powdered pectin
Wash, scald, peel and chop tomatoes – put in saucepan & heat slowly to simmering, stirring constantly to prevent sticking and burning. Cover and simmer 10 minutes stirring occasionally. Measure 3 c cooked tomatoes into large saucepan; add lemon rind, spices and lemon juice. Measure sugar and set aside. Stir in pectin. Bring to boil over high heat, stirring constantly. At once, add sugar, stir and bring to full rolling boil that cannot be stirred down. Boil hard one minute, stirring constantly.
Remove from heat, skim foam. Pour hot jam into hot jars leaving ¼” headspace.
Wipe rims, add lids and rings. Tighten finger-tight
Process half-pints or pints 5 minutes in boiling water bath.