Serves: 5
Total Calories: 268
Yield: 4 jars
Combine first 7 ingredients in a large saucepan over medium heat. Simmer for 3 hours, stirring occasionally. In a separate saucepan, mix together water and half the pectin, reserving remaining pectin for another recipe. Bring to a boil over medium-high heat for one minute; add to tomato mixture, mixing well. Spoon into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims; secure with lids and rings. Process in a boiling water bath for 10 minutes; set jars on a towel to cool. Check for seals.
Tip: Add a special touch to jars of jams, jellies and salsas…glue a wooden letter or vintage typewriter key to the jar lid.
This Spiced Tomato Jam recipe is from the Summer In the Country Cookbook. Download this Cookbook today.
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