Does anyone here make tomato jelly/jam?

[babylonsister]

14. My sister couldn't find it but this is a reasonable facsimile

she confirmed for me. I will add raisins when I give it a go.

Spiced Tomato Jam

3 cups prepared tomatoes (prepare about 2¼ pounds tomatoes)

1½ teaspoons grated lemon rind

½ teaspoon ground allspice

½ teaspoon ground cinnamon

¼ teaspoon ground cloves

¼ cup lemon juice

4½ cups sugar

1 box powdered pectin

Prepare tomatoes: Wash firm ripe tomatoes; scald, peel, and chop. 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 cooked tomatoes into a large saucepan. Add lemon rind, allspice, cinnamon and cloves. Make jam: Add lemon juice to prepared tomatoes in 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 ¼-inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a boiling water canner.

(Adapted from "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens; shared by Mary Meehan-Strub)