3 c. prepared tomatoes (2 1/4 lb.)
1/4 c. lemon juice
4 1/2 c. sugar
1 box sure-jell fruit pectin
1 1/2 tsp. grated lemon rind
1/2 tsp. cinnamon
1/2 tsp. allspice
1/4 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 (a boil that cannot be stirred down). Then boil hard 1 minute, stirring constantly. Remove from heat.

Skim off foam with large metal spoon. Immediately ladle into hot sterilized jars, leaving 1/4 inch space at top. With a damp cloth, wipe jar rims and threads clean.

Immediately cover jars with hot lids. Screw bands on firmly. Let stand to cool. Check seals. Store jam in a cool dry place. Yield: approximately 5 cups.