Spiced Tomato Jam Recipe

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.