Spiced Tomato Jam - Canning with my mom for the first time in years!!

Say I Do Forever

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Thank you so much for watching our video.
We are Jay and Christa and this channel is all about marriage.
We have been married for 34 years at the making of this video. We have 3 adult children and are now living the empty nest life.

Today’s Recipe:
SPICED TOMATO JAM
Makes 5 cups. (5 - 1/2 pint jars)
** Always Use The Best Canning Safety Methods

3 Cups prepared tomatoes
1/4 cup lemon juice
1 1/4 teaspoons lemon rind
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1 package sure-Jell fruit pectin
4 1/2 cups (2lbs) sugar

1. Scald, peel and chop tomatoes. Cover and simmer 10 minutes, stirring occasionally. Measure 3 cups prepared tomatoes and place in a 6 or 8 quart saucepan.
2. Measure sugar and set aside.
3. Add lemon juice, rind, allspice, cinnamon, and cloves. Add pectin. Stir and bring to a boil. Storing constantly.
4. Add sugar. Stir and bring to a rolling boil. A boil that cannot be stirred down. Then boils hard for 1 minute, stirring constantly.
5. Skim off foam with large metal spoon immediately.
6. Immediately ladle into jars leaving 1/4 inch headspace.
7. With damp cloth wipe jar rims.
8. Immediately cover jars with hot lids. Screw bands on firmly.
9. Place in boiling water, carefully setting jars in. On rack is best. Water should cover jars by 1 to 2 inches. Cover, bring to a boil. Boil 5 minutes (at high elevations add 1 minute for each 1,000 feet)
10. Pull jars out to cool. Seals should pop closed when sealed. Only store jars with a seal. If some didn’t seal, place in fridge and use first.






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