OLD FASHIONED SPICED TOMATO PRESERVES

3 c. prepared tomatoes (2 1/4 lb.)
1/4 c. lemon juice
4 1/2 c. sugar
1 box sure-jell fruit pectin
1 1/2 tsp. grated lemon rind
1/2 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. ground cloves

Scald, peel and chop tomatoes. Cover and simmer 10 minutes, stirring occasionally. Measure 3 cups into a 6 or 8 quart saucepot. Add lemon juice, grated lemon rind, allspice, cinnamon and ground cloves to tomatoes.  Add a bit of butter (about 1/2 tsp) here, if using, to reduce foam. Measure sugar and set aside.

Stir sure-jell fruit pectin into prepared tomatoes. (Saucepot must be no more than 1/3 full to allow for a full rolling boil.)   NOTE:  The Sure-Jell folks suggest mixing the pectin with some of the sugar (like the odd 1/2 cup) to insure a better mix and adding that small amount of sugar/pectin mixture in at the beginning of the cooking process.  That is what I did.

Bring to a full boil over high heat, stirring constantly. All at once stir in sugar. Stir and bring to a full rolling boil (a boil that cannot be stirred down). Then boil hard 1 minute, stirring constantly. Remove from heat.

Skim off foam with large metal spoon. Immediately ladle into hot sterilized jars, leaving 1/4 inch space at top. With a damp cloth, wipe jar rims and threads clean.

Immediately cover jars with hot lids. Screw bands on firmly. Let stand to cool. Check seals. Store jam in a cool dry place. Yield: approximately 5 cups.

Suggestion: Water bath the jars to ensure a seal in spite of what the recipe says!  I just don't trust not doing that, and don't want to waste a bit of the jam.

Also, a bit of butter added at the beginning does reduce foaming.  There was some, but not enough to bother with, in my view.  Mom never skimmed her preserves, so I am accustomed to a few bubbles in the jam.

I did water bath them, just on general principles!  Will go add that to the recipe.  (Oh, the copy paste feature traps us sometimes!)