This aromatic-spiced, sweet tomato jam is wonderful spread on hot biscuits.

Spiced Tomato Jam

2 1/4 pounds ripe tomatoes

1/2 cup fresh lemon juice

Grated peel of 1 lemon

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves

1 (2-ounce) package powdered pectin

41/2 cups granulated sugar

1. Peel and core tomatoes and chop. Use food processor if available.
2. Place tomatoes in a saucepan, bring to a boil and simmer, stirring occasionally, for 10 minutes.
3. Measure 3 cups tomato pulp into a heavy 6 to 8-quart pan. Add lemon juice, lemon peel, the spices and pectin, mixing well.
4. Bring to a full rolling boil, stirring occasionally. Add sugar all at once. Bring to a full rolling boil again. Boil for one minute, stirring constantly.
5. Remove pan from heat. Pour mixture into hot, sterilized jars and seal. Be sure to leave 1/2-inch head space before sealing.

Makes about 7 pints.