Tomato Preserves
3 c. prepared tomatoes
(2 ¼ lb.)
¼ c. lemon juice
4 ½ c. sugar
1 box Ball Fruit Jell
Pectin
1 ½ tsp. grated lemon
rind
½ tsp. cinnamon
½ tsp. allspice
¼ tsp. ground cloves
(2 ¼ lb.)
¼ c. lemon juice
4 ½ c. sugar
1 box Ball Fruit Jell
Pectin
1 ½ tsp. grated lemon
rind
½ tsp. cinnamon
½ tsp. allspice
¼ 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.
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.
Bring to a full boil over high heat, stirring constantly.
At once stir in sugar. Stir and bring to a full rolling boil.
Then boil hard 1 minute, stirring constantly.
Remove from heat. Skim off foam with large metal spoon.
Immediately ladle into hot sterilized jars, Leave 1/4 inch space at top.
With a damp cloth, wwipe jar rims and threads clean.
Immediately cover jars with hot lids. Screw bands on firmly.
Let stand to cool. Check seals
occasionally.
Measure 3 cups into a 6 or 8 quart saucepot.
Add lemon juice, grated lemon rind, allspice, cinnamon and ground cloves
to tomatoes.
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.
Bring to a full boil over high heat, stirring constantly.
At once stir in sugar. Stir and bring to a full rolling boil.
Then boil hard 1 minute, stirring constantly.
Remove from heat. Skim off foam with large metal spoon.
Immediately ladle into hot sterilized jars, Leave 1/4 inch space at top.
With a damp cloth, wwipe jar rims and threads clean.
Immediately cover jars with hot lids. Screw bands on firmly.
Let stand to cool. Check seals
| Directions |
| Ingredients |
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