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1
Place the tomatoes in a saucepan with a lid and simmer over medium heat, stirring frequently, for 10 minutes.
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2
Stir the lemon zest, allspice, cinnamon, cloves, lemon juice, and pectin into the tomatoes.
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3
Place the saucepan over high heat.
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4
Stirring constantly, bring the tomato mixture to a boil; immediately upon boiling, stir the sugar into the tomato mixture and return to a full rolling boil.
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5
Allow to cook at a full boil for 1 minute while stirring.
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6
Remove from heat and skim any foam off the surface of the mixture.
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7
Sterilize the jars and lids in boiling water for at least 5 minutes.
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8
Pack the tomato jam into the hot, sterilized jars, filling the jars to within 1/2 inch of the top.
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9
Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
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10
Wipe the rims of the jars with a moist paper towel to remove any food residue.
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11
Top with lids, and screw on rings.
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12
Place a rack in the bottom of a large stockpot and fill halfway with water.
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13
Bring to a boil over high heat, then carefully lower the jars into the pot using a holder.
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14
Leave a 2-inch space between the jars.
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15
Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars.
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16
Bring the water to a full boil, cover the pot, and process for 5 minutes.
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17
Remove the jars from the stockpot and place several inches apart onto a cloth-covered or wood surface; allow to sit until cool or overnight.
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18
Check the seal by pressing the top of each lid with a finger (the lid should not move up or down at all).
