I have the original card Mom W. wrote this recipe out on and yes, I've tasted this jam and it was an OMG moment for me! I suppose that I should do as Mom W. did and credit "Alvina", whomever she is, who gave this to Mom back in 1982.
- 1/2 cup lemon juice
- 1 cup seedless raisins
- 1/2 tsp allspice
- 1/2 tsp cinnamon
- 1/2 tsp ground cloves
- 1 box fruit pectin
- 6 cups sugar
- 3 cups (or 2 lb) prepared tomatoes
TO PREPARE TOMATOES:
- In a large pot, boil water and lower to simmer around 6 quarts of water.
- Dip the tomatoes into the water until the skins begin to split.
- Remove and place in a large bowl of cold water to chill (or allow to cool until you can handle them)
- Peel the skins off and discard them.
TO MAKE THE JAM
- Coarse chop the tomatoes and place in a medium saucepan, bringing to a boil and lowering to a simmer for 10 minutes, stirring occasionally.
- Remove from the heat
- Measure out three cups of the tomato mixture and place in a heavy, large saucepan.
- Add lemon juice, fruit pectin, and spices
- Place over high heat, stirring constantly, until it comes to a hard boil.
- Immediately add the sugar and bring to a full, rolling boil and keep boiling hard for 1 minute.
- Remove from the heat and skim off any foam with a metal spoon (METAL REQUIRED!)
- Keep stirring and skimming for five more minutes to cool it slightly and prevent floating fruit.
- Mix in the raisins and then ladle into HOT JELLY JARS (freshly sanitized is best)
- Cover with hot paraffin wax (food grade).
Makes around 7 cups.