Joy's Spiced Tomato Preserves

3 cups prepared tomatoes 1-1/2 teaspoons grated lemon rind 1/2 teaspoon allspice 1/2 teaspoon cinnamon

1/4 teaspoon ground cloves 1/3 cup lemon juice 4-1/2 cups (2 lbs.) sugar 1 box Sure-Jell fruit pectin

Directions:
1. Prepare pint and half-pint canning jars by washing them and their lids; place jars in boiling water to sterilize and keep them hot until ready to use. Have hot water ready to warm the lids. If you are not familiar with hot water bath canning procedures, consult your home extension agent, or purchase The Ball Blue Book and study its step-by-step instructions. Canning is not difficult, but there are rules to follow.
2. Prepare the tomatoes by scalding, peeling and chopping them. Simmer in a pot, covered, for 10 minutes, stirring occasionally.
3. Measure sugar and set aside. Measure 3 cups cooked tomatoes into a 6 or 8 quart saucepan. Add grated lemon rind, allspice, cinnamon, and cloves to tomatoes. Add lemon juice. Stir in Sure-Jell. (Note: saucepan should not be more than 1/3 full to allow for a full rolling boil.)
4. Bring mixture to a full boil over high heat, stirring constantly. Add sugar, all at one time. Stir and bring to a full rolling boil (a boil that cannot be stirred down); then boil hard for 1 minute, stiffing constantly. Remove from heat.
5. Skim off foam with a large metal spoon. Immediately ladle into hot jars, leaving 1/4 inch space at top. With a damp, hot cloth, wipe jar rims and threads clean. Immediately cover jars with hot lids. Screw bands on firmly but do not overtighten.
6. Place in boiling water bath. Water should cover jars by 2 inches. Cover canner and return water to full boil. Then boil for 5 minutes. Remove jars from canner and set on a pad of towels.
7. Let preserves stand until completely cool. Any jars that do not seal should be stored in the refrigerator and used promptly.

Notes:
A recipe from our friend Joy Hennin who lives in Oklahoma. She's a sweet Christian lady. We know her and her husband from West Berlin, Germany, 1990-91.