Step 1

Cut an "x" shape in the bottom of each tomato (opposite end from the stem).

Step 2

Place tomatoes in boiling water for 30 seconds.

Step 3

Move tomatoes to an ice bath for 5 minutes.

Step 4

Gently peel skin away from tomato flesh. Discard skins.

Step 5

When all tomatoes are peeled, chop and place into a large saucepan.

Step 6

Heat until simmering, stirring regularly. Cover and cook for 10 minutes.

Step 7

Measure out 3 cups of the cooked tomatoes and place in another large saucepan. Add lemon rind, lemon juice, and spices.

Step 8

Add pectin and sugar to your cooked tomatoes and stir well. Bring to a rolling boil, stirring so sugar dissolves. Allow the jam to boil hard for one minute, then remove from heat.

Step 9

Skim off the foam and pour into your prepared canning jars, leaving 1/4 inch headspace in your jars.

Step 10

Process with water bath canning method.

Step 11

Sterilize canning jars by submerging in boiling water. You can leave the jars in the water to keep warm until your jelly is ready to can.

Step 12

Once jars are filled, use a damp paper towel to wipe the rims clean.

Step 13

Place lids on top and twist screw rings until you just start to hit resistance. You want the lids to stay on during canning, but air needs to be able to escape.

Step 14

Submerge jars in boiling water for 10-15 minutes.

Step 15

Use canning tongs to remove jars from water and place them on a kitchen towel on the counter. You don't want to set the jars directly on a hard, cold surface.

Step 16

Allow to cool. You should hear the "pop" of the jars sealing over the next few minutes.

Step 17

Allow jars to stay in place overnight, then tighten the rings the rest of the way and store.

Step 18

Any jars that did not seal should be kept in the fridge and used first.