Sweet Spiced Tomato Jam

Ingredients

Instructions

1. 1Wash 6 half-pint jars in hot soapy water or the dishwasher and keep them hot; pre-boiling is not necessary since the process time below is 10 minutes or more.
2. 2Simmer the new lids in hot (not boiling) water per the manufacturer's directions and keep them warm.
3. 3Wash the screw bands in warm soapy water and set aside.
4. 4Peel the tomatoes by dipping them in boiling water for 30 to 60 seconds and then into ice water so the skins slip off; core, seed, and chop the tomatoes to yield about 6 cups.
5. 5Combine the chopped tomatoes, 3 cups of sugar, 1/2 cup bottled lemon juice, cinnamon, ginger, cloves, and the optional red pepper flakes in a large, heavy nonreactive pot; the bottled lemon juice is essential here because tomatoes are borderline in acidity, and this amount ensures the jam is safe for boiling-water canning.
6. 6Bring the mixture to a boil over medium-high heat, stirring frequently, then reduce the heat and simmer uncovered, stirring often to prevent scorching (tomato jam thickens slowly and can spatter), for 40 to 45 minutes, until it becomes thick and jammy.
7. 7Test for doneness with a candy thermometer, cooking until the mixture reaches 220°F (8°F above the boiling point of water at sea level), or by the chilled-plate test, where a spoonful mounds and wrinkles when pushed.
8. 8Remove from the heat and skim off any foam.
9. 9Ladle the hot jam into the hot half-pint jars, leaving 1/4 inch of headspace.
10. 10Remove air bubbles with a non-metallic spatula, wipe the rims clean, center a warm lid on each jar, and apply a band until fingertip tight.
11. 11Process in a boiling-water canner, jars covered by 1 to 2 inches of water, for 10 minutes for half-pints and 10 minutes for pints, timing from when the water returns to a full rolling boil.
12. 12Adjust for altitude: add 5 minutes at 1,001-3,000 feet, 10 minutes at 3,001-6,000 feet, 15 minutes at 6,001-8,000 feet, and 20 minutes above 8,000 feet.
13. 13Turn off the heat, wait 5 minutes, then remove jars to a towel-lined counter and let cool undisturbed for 12 to 24 hours.
14. 14Check each seal (concave, firm lid), remove the bands, wipe the jars, and label with contents and date.
15. 15Store in a cool, dark place up to 1 year for best quality; refrigerate after opening and use within about 3 weeks.
16. 16Never reduce the bottled lemon juice in this recipe; because tomatoes are borderline in acidity, the specified amount of added acid is what makes this sweet tomato jam safe for boiling-water canning.