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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This makes about 1 1/4 cups of jam. You may double or triple the recipe and can this. After removing spice bag, fill jars and process in a hot water bath for 45 minutes. Adapted from Veggie Cage. Ingredients:
6 allspice berries |
7 whole cloves |
1/2 teaspoon crushed dried red pepper flakes |
1/4 teaspoon mustard seeds |
1 1/2 lbs ripe roma tomatoes |
1 cup sugar |
1/3-1/2 cup apple cider vinegar |
1 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
Directions:
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.
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