Spiced Tomato Jam with powdered pectin


Quantity: 5 half-pints

Jar size: Half-pint or pint


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


  1. Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.
  2. Prepare tomatoes. Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water and slip off skins. Chop tomatoes.
  3. Place chopped tomatoes in saucepan and heat slowly to simmering, stirring constantly to prevent sticking and burning. Cover and simmer 10 minutes, stirring occasionally.
  4. Measure 3 cups of the cooked tomatoes into a large saucepan. Add lemon rind, lemon juice, allspice, cinnamon and cloves.
  5. Measure sugar and set aside.
  6. Stir powdered pectin into prepared tomatoes. Bring to a boil over high heat, stirring constantly.
  7. 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.
  8. Remove from heat. Skim off foam. Pour hot jam into hot jars, leaving ¼ inch headspace.
  9. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process jars immediately in a Boiling Water Canner according to the recommendations.
  10. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner



Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft


Half-pints or Pints

5 min

10 min

15 min


So Easy to Preserve, 6th ed, 2014