Ripe Tomato Jam Recipe

4 lb medium ripe tomatoes
4 cup sugar
1 teaspoon whole cloves
1/2 tablespoon broken stick cinnamon
2 cup vinegar
1/2 teaspoon whole allspice

Scald, peel, and quarter tomatoes.  Place in preserving kettle. Add sugar,
vinegar, cloves, allspice, and cinnamon.  The spices may be tied in a
loose muslin bag.  Simmer, stirring frequently, until thick. 

Spiced Cherry Orange Jam

4  oranges
1  water
2  sticks cinnamon
4  whole allspice
6  whole cloves
4 lb fresh dark sweet cherries, pitted
1/2 cup fresh lemon juice
6 1/2 cup sugar

Slice oranges very thinly; place in preserving kettle; add water to cover
by 1/4 inch, about 5 cups.  Tie spices in a cheesecloth bag; add to
kettle;bring to boil over high heat; reduce heat slightly; boil until
oranges are very tender; remove spice bag and discard. 

Add pitted cherries, lemon juice, and sugar to kettle; stir until sugar is
dissolved; return mixture  to boil; boil rapidly until mixture thickens and
reaches gel stage, about 1hour.  Cool for about 5 minutes, skimming off
foam with a metal spoon and  stirring occasionally.  Ladle into hot
sterilized jars, leaving 1/2 inch  head space; seal with melted paraffin
wax; cover with clean lids.  Store in a cool, dark, dry place.  Makes 11
1/2 pint jars.