![](https://cdn.statically.io/img/www.allrecipes.com/thmb/TBfUPaAugjTew1AjoLi-hPmCmV0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/5853985-c98add9fd0304d5ea1f0ae8b0b211304.jpg)
Ingredients
-
3 pounds tomatoes
-
1 gallon boiling water
-
1 cup cider vinegar
-
½ cup apple juice
-
1 ½ cups brown sugar
-
1 ½ teaspoons salt
-
½ teaspoon ground black pepper
-
½ teaspoon ground mustard
-
½ teaspoon ground allspice
-
½ teaspoon ground cumin
-
¼ teaspoon cayenne pepper
-
1 lemon, quartered and sliced thin
Directions
-
Place the tomatoes in a large pot and pour the boiling water over the tomatoes; allow to sit 5 minutes. Remove tomatoes from boiling water and place in ice-cold water until cool enough to handle. Slip off skins and stems.
-
Coarsely chop the tomatoes in a food processor; reserve any juices and add to chopped tomatoes.
-
Combine vinegar, apple juice, brown sugar, salt, black pepper, mustard, allspice, cumin, and cayenne pepper in a large non-reactive pan over medium heat; cook and stir until sugar dissolves completely; stir in the chopped tomatoes. Bring the mixture to a boil; reduce heat and simmer, stirring frequently, until liquid has reduced by half, 30 to 45 minutes. Add the lemon slices and cook another 15 minutes.
-
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
-
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 30 minutes.
-
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts (per serving)
52 | Calories |
0g | Fat |
13g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 32 | |
Calories 52 | |
% Daily Value * | |
Total Fat 0g | 0% |
Sodium 118mg | 5% |
Total Carbohydrate 13g | 5% |
Dietary Fiber 1g | 3% |
Total Sugars 12g | |
Protein 1g | 1% |
Vitamin C 8mg | 9% |
Calcium 20mg | 2% |
Iron 0mg | 2% |
Potassium 133mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.