| | Directions | | Wash, scald, peel and chop tomatoes. Combined tomatoes, lemon juice and pectin, into a medium saucepan and mix well, stirring until pectin is completely dissolved. Add butter and bring to a boil over high heat. Add sugar and spices all at once and bring back to a boil and boil hard for (2) minutes. Skim off foam with a metal spoon, if necessary. Ladle into very hot sterilized jars leaving 1/4" head space. Wipe rims and threads with a clean damp cloth. Tighten rings and lids. Place on a towel and let stand over night to cool. Check seals and store in a cool dry place. Shelf life is one year and, refrigerator life is six months. |
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| Ingredients | | - |  | 3 cups Tomatoes (2 1/4 pounds) |
| - | | 1/2 teaspoon ground allspice |
| - | | 1/2 teaspoon ground cinnamon |
| - | | 4 1/2 cups Sugar (measured and set aside) |
| - | | 1 box Pectin (Ball, low sugar/no sugar) |
| - | | 2 tablespoons Lemon Juice |
| - | | 1 teaspoon Butter (I cant believe its not butter) |
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