| | Directions | | Wash and juice tomatoes. Combined tomato juice, lemon juice, and pectin in a medium saucepan, stirring until pectin is completely dissolved. Add butter and bring to a boil over high heat, stirring continuously. Add sugar and spices all at once and bring back to a hard boil, and boil for (1) minute. Skim off foam with a metal spoon, if necessary. Ladle into very hot, sterilized jars leaving 1/4" head space. Wipe rims and threads with a clean damp cloth. Tighten rings and lids. Place on a towel and let stand over night to cool. Check seals and store in a cool dry place. Shelf life is one year and, refrigerator life is six months. |
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| Ingredients | | - |  | 4 cups Tomato Juice or (3 1/2 lb.Tomatoes, juiced) |
| - | | 1/4 cup lemon juice |
| - | | 1 box Pectin |
| - | | 1 tablespoon Butter (I cant believe its not butter) |
| - | | 5 cups Sugar (measure and set aside) |
| - | | 1/2 teaspoon Allspice (ground) |
| - | | 1/2 teaspoon Cinnamon (ground) |
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