The Atlanta Journal-Constitution
TOMATO CLOVE JAM
4 pounds ripe tomatoes
2 cups sugar
2 teaspoons clove powder 1 teaspoon freshly ground black
pepper
1 teaspoon pink Himalayan salt
Bring a large pot of water to a boil. In the meantime, prepare a cold bath by filling a large bowl with water and ice cubes. Set the bowl aside. When the water comes to a boil, add the tomatoes and cook them 1 minute. Using a slotted spoon, transfer the tomatoes to the ice bath. When cool enough to handle, peel the skin off the tomatoes using your hands or a paring knife. Discard the skin.
Using a paring knife, cut the tomatoes into quarters. Remove and discard the seeds. Rough chop the remaining pulp.
Combine the chopped tomatoes, sugar, clove powder, black pepper and Himalayan salt in a large, heavybottomed pot. Bring to a boil over medium heat. Reduce to mediumlow and cook 35 minutes, or until thickened. Sometimes the cooking process takes a little longer because of the water content in tomatoes.
For canning: Sterilize the jars and lids by submerging them in a boilingwater canner with enough water to cover. Bring the water to a simmer (180 degrees). Let simmer at least 10 minutes, and keep them in the simmering water until ready for use. When ready, remove and set them on a countertop on a clean, dry cloth. Fill the jars with the jam, wipe the rims, then cap and seal the jars. Place jars in the canner rack. Lower the rack into simmering water. (Water level must cover jars by 1 to 2 inches.) Bring the water to a rolling boil. Boil for 20 minutes, maintaining a rolling boil for the entire processing period. Turn off the heat and remove canner lid. Let canner cool 5 minutes. Remove the jars from the water and set upright on a dry towel to cool. Once cool, wipe down the bottles, label and date, and store in a cool, dry, dark space. Makes 2 cups.
Per tablespoon: 62 calories (percent of calories from fat, 3), trace protein, 15 grams carbohydrates, 1 gram fiber, trace fat (no saturated fat), no cholesterol, 72 milligrams sodium.