TOMATO JAM

yield 5 cups

3 cups prepared tomatoes

¼ cup lemon juice

4 ½ cups sugar

1 box Sure-Jell fruit pectin

1 ½ tea. grated lemon rind

½ tea. allspice

½ tea. cinnamon

¼ tea. ground cloves

Scald, peel and chop tomatoes. Cover and simmer 10 min., stirring occasionally. Measure 3 cups into 6 or 8 quart saucepot. Add lemon juice and rind, allspice, cinnamon and cloves.

Measure sugar and set aside. Stir Sure-Jell into prepared fruit. 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 for 1 min., stirring constantly.

Remove from heat. Skim off foam with a metal spoon. Immediately ladle into hot jars, leaving ¼” head space. With a damp cloth wipe rims and threads clean.

Place in boiling water bath. Return to boil ; then boil 5 min.

RHUBARB JAM

yield 7 cups

4 ½ cups prepared rhubarb

6 ½ cups sugar

1 box Sure-Jell fruit pectin

Trim (do not peel) rhubarb Thinly slice stalks. Add 1 cup water. Cover and simmer 2 min. or until soft. Add red food coloring if desired. Follow directions of Tomato Jam’s last 3 paragraphs.