Since this was not in our handouts, here is the recipe for the yummy Spice Tomato Jam that group 6 made!
Spiced Tomato Jam
from University of Georgia
3 cups prepared tomatoes (prepare about 2¼ pounds tomatoes)
1½ teaspoons grated lemon rind
½ teaspoon ground allspice
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ cup lemon juice
4½ cups sugar
1 box powdered pectin
Yield: About 5 half-pint jars
To Prepare Tomatoes – Wash firm ripe tomatoes. Scald, peel, and chop tomatoes. Place chopped tomatoes in saucepan and heat slowly to simmering, stirring constantly to prevent sticking and burning. Cover and simmer 10 minutes, stirring occasionally. Measure 3 cups of the cooked tomatoes into a large saucepan. Add lemon rind, allspice, cinnamon and cloves.
To Make Jam - Sterilize canning jars. Add lemon juice to the prepared tomatoes in the saucepan. Measure sugar and set aside. Stir powdered pectin into prepared tomatoes. Bring to a boil over high heat, stirring constantly. At once, stir in sugar. Stir and bring to a full rolling boil that cannot be stirred down. Then boil hard for 1 minute, stirring constantly.
Remove from heat. Skim off foam. Pour hot jam into hot jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.
Recommended process time for Spiced Tomato Jam With Powdered Pectin in a boiling water canner.
Half Pint or Pint Pack Jar
0 - 1,000 ft - 5 minutes
1,001 - 6,000 ft - 10 minutes
Above 6,000 ft - 15 minutes
Thanks for posting this recipe!
ReplyDeleteI have a question that maybe someone in the class can answer. In the books and in the class we were taught that when releasing air bubbles in the jars (before processing) to use a plastic spatula and NOT a metal one. I want to know why metal is not preferred seeing how on certain websites it is posted that metal knives or spatulas are okay. Thanks!
I remember it was said because the metal can nick the glass jars.
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