Recipe

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• 6 allspice berries
• 7 whole cloves
• 1/2 tsp crushed dried red pepper flakes
• 1/4 tsp mustard seeds
• 1 1/2 lbs ripe roma tomatoes
• 1 cup sugar
• 1/3-1/2 cup apple cider vinegar
• 1 tsp salt
• 1/2 tsp fresh ground black pepper

• 1 Combine allspice, cloves, red pepper flakes and mustard seeds in a piece of cheesecloth. Tie securely with a length of kitchen string (to form a spice bag).
• 2 Bring a large saucepan of water to a boil; place tomatoes in the water and cook until the skins split, 1 to 2 minutes. Then plunge them into a bowl of cold water to stop the cooking. Pat the tomatoes dry, peel them, cut into 1/4-inch pieces.
• 3 Place the tomatoes and all the remaining ingredients in a heavy saucepan. Add the spice bag and slowly bring the mixture to a boil. Then reduce the heat and simmer for 30 minutes, stirring frequently.
• 4 NOTE: If using regular tomatoes you may need to simmer additional time and/or thicken somewhat with 1 to 2 teaspoons cornstarch.
• 5 Remove the pan from the heat and discard the spice bag. Let the jam cool, refrigerate. Makes 1-1/4 cups.