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Spiced tomato jam (with pectin) — NCHFP
Ingredients
- 3 cups prepared tomatoes (prepare about 2 1/4 pounds tomatoes)
- 1 1/2 teaspoons grated lemon rind
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 cup lemon juice
- 4 1/2 cups sugar
- 1 box powdered pectin
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
- 1 Jelly or candy thermometer
Directions
- 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 1/4 inch headspace.
- Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner .
- Processing: Process Hot, Half-pints or Pints, boiling-water canner, 0 - 1,000 ft - 5 minutes.
- Altitude-adjusted processing table: Table 1. Recommended process time for Spiced Tomato Jam With Powdered Pectin in a boiling water canner. / Process Time at Elevations of / Style of Pack - Jar Size - 0 - 1,000 ft - 1,001 - 6,000 ft - Above 6,000 ft / Hot - Half-pints / / or Pints - 5 min - 10 - 15
Recipe Notes
Private Notes
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Share your results how it turned out.Safety classification
Tested NCHFP home-canning recipe.
Processing details
Method: Boiling water bath. Hot pack; half-pint or pint jars; 1/4-inch headspace; about 5 half-pints.
Tested source
Preparation timeline
Scald, peel, chop, simmer, and measure tomatoes; add lemon rind and spices; add lemon juice and powdered pectin; boil with sugar as directed; fill sterile jars; process.
Equipment
Boiling-water canner, half-pint or pint jars, jar lifter, funnel, preserving kettle, and stirring utensils.
Visual method guide
- Prepare and measure ingredients exactly.
- Complete the tested cooking or fermentation stage.
- Fill, process by elevation, and cool undisturbed.
Safety essentials
Keep the exact prepared-tomato, lemon-rind, lemon-juice, spice, sugar, and powdered-pectin proportions unchanged.
About this recipe
A sweet-savory tomato jam seasoned with allspice, cinnamon, cloves, and lemon.
Before you begin
Sterilize jars because the base process is 5 minutes. Measure 3 cups only after tomatoes are peeled, chopped, and simmered.
Altitude/pressure schedule
| Elevation | Half-pints or pints |
|---|---|
| 0–1,000 ft | 5 min |
| 1,001–6,000 ft | 10 min |
| Above 6,000 ft | 15 min |
Serving suggestions
Pair with cheese, sandwiches, burgers, roasted meat, or savory biscuits.
FAQ
Can spices or acid be omitted? Follow the tested card exactly; lemon juice and the measured formulation are safety- and set-critical.
Recipe context and comparison
This is a pectin-set tomato spread, not tomato sauce or ketchup, and follows a jam process.
Troubleshooting
Stir during the tomato simmer to prevent sticking and preserve the full rolling boil after sugar is added.
Source and provenance
Safety-critical values remain tied to the original NCHFP source.
Garden planning for this recipe
Plant, space, variety, zone, and timing estimates live on dedicated ingredient pages: