Canning Recipes

Ripe Tomato Jam
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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4 pounds medium-ripe tomatoes
4 cups sugar
1 teaspoon whole cloves
1/2 tablespoon broken stick cinnamon
2 cups vinegar
1/2 teaspoon 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.

This recipe yields ?? servings.

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