3 c. prepared tomatoes
1/4 c. lemon juice
4 1/2 c. sugar
1 pkg. powdered pectin
1 1/2 tsp. grated lemon rind
1/2 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. cloves

Scald, peel and chop about 2 1/4 pounds red tomatoes. Cover and simmer about 10 minutes, stirring occasionally. Measure 3 cups of the tomatoes into 6 or 8 quart saucepan. Add 1 1/2 teaspoons grated lemon rind, 1/2 teaspoon allspice, 1/2 teaspoon cinnamon and 1/4 teaspoon cloves to tomatoes. Measure sugar and set aside. Stir powdered pectin into prepared tomatoes.

Bring to a boil over high heat, stirring constantly. Add sugar all at once. Stir and bring to a full rolling boil (one that cannot be stirred down). Boil hard 1 minute, stirring constantly. Remove from heat. Skim off foam with metal spoon. Ladle into hot sterile jars, leaving 1/8 inch at the top, and seal.

HINTS: Makes about 5 small jars. This is excellent served on toasted English muffins. Use those extra tomatoes for this wonderful fruity jam.