Spiced Tomato Jam/Butter

1. 1

   Place the tomatoes in a saucepan with a lid and simmer over medium heat, stirring frequently, for 10 minutes.

2. 2

   Stir the lemon zest, allspice, cinnamon, cloves, lemon juice, and pectin into the tomatoes.

3. 3

   Place the saucepan over high heat.

4. 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.

5. 5

   Allow to cook at a full boil for 1 minute while stirring.

6. 6

   Remove from heat and skim any foam off the surface of the mixture.

7. 7

   Sterilize the jars and lids in boiling water for at least 5 minutes.

8. 8

   Pack the tomato jam into the hot, sterilized jars, filling the jars to within 1/2 inch of the top.

9. 9

   Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.

10. 10

    Wipe the rims of the jars with a moist paper towel to remove any food residue.

11. 11

    Top with lids, and screw on rings.

12. 12

    Place a rack in the bottom of a large stockpot and fill halfway with water.

13. 13

    Bring to a boil over high heat, then carefully lower the jars into the pot using a holder.

14. 14

    Leave a 2-inch space between the jars.

15. 15

    Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars.

16. 16

    Bring the water to a full boil, cover the pot, and process for 5 minutes.

17. 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.

18. 18

    Check the seal by pressing the top of each lid with a finger (the lid should not move up or down at all).

* Per serving · 4 servings · Values may vary.