OLD FASHIONED 
SPICY TOMATO PRESERVES    

3 c. prepared tomatoes (2 ¼ lb.) 
¼ c. lemon juice 
4 ½ c. sugar 
1 box Ball Fruit Jell Pectin  
1 ½ tsp. grated lemon rind 
½ tsp. cinnamon 
½ tsp. allspice 
¼ tsp. ground cloves 

Scald, peel and chop tomatoes. 
Cover and simmer 10 minutes, 
stirring occasionally. 

Measure 3 cups 
into a 6 or 8 quart saucepot. 

Add lemon juice, grated lemon rind, 
allspice, cinnamon and ground cloves 
to tomatoes. 

Measure sugar and set aside.

Stir sure-jell fruit pectin 
into prepared tomatoes. 

Saucepot must be no more than 1/3 full
to allow for a full rolling boil.
 
Bring to a full boil over high heat, 
stirring constantly. 

At once stir in sugar. 
Stir and bring to a full rolling boil.

Then boil hard 1 minute, 
stirring constantly. 

Remove from heat. 
Skim off foam with large metal spoon. 

Immediately ladle into hot sterilized jars, 
Leave 1/4 inch space at top. 

With a damp cloth, w
wipe jar rims and threads clean. 

Immediately cover jars with hot lids. 
Screw bands on firmly. 
Let stand to cool. 
Check seals