Directions:
- Combine allspice, cloves, red pepper flakes and mustard seeds in a piece of cheesecloth. Tie securely with a length of kitchen string (to form a spice bag).
- Bring a large saucepan of water to a boil; place tomatoes in the water and cook until the skins split, 1 to 2 minutes. Then plunge them into a bowl of cold water to stop the cooking. Pat the tomatoes dry, peel them, cut into 1/4-inch pieces.
- Place the tomatoes and all the remaining ingredients in a heavy saucepan. Add the spice bag and slowly bring the mixture to a boil. Then reduce the heat and simmer for 30 minutes, stirring frequently.
- NOTE: If using regular tomatoes you may need to simmer additional time and/or thicken somewhat with 1 to 2 teaspoons cornstarch.
- Remove the pan from the heat and discard the spice bag. Let the jam cool, refrigerate. Makes 1-1/4 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 100.31 Kcal (420 kJ) | ||
| Calories from fat | 0.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.04g | 0% | |
|---|---|---|---|
| Sodium | 393.71mg | 16% | |
| Potassium | 272.89mg | 6% | |
| Total Carbs | 24.7g | 8% | |
| Sugars | 23.02g | 92% | |
| Dietary Fiber | 1.2g | 5% | |
| Protein | 1.18g | 2% | |
| Vitamin C | 16.2mg | 27% | |
| Calcium | 12.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 66.13 Kcal (277 kJ) | ||
| Calories from fat | 0.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 259.54mg | 16% | |
| Potassium | 179.89mg | 6% | |
| Total Carbs | 16.28g | 8% | |
| Sugars | 15.17g | 92% | |
| Dietary Fiber | 0.79g | 5% | |
| Protein | 0.78g | 2% | |
| Vitamin C | 10.7mg | 27% | |
| Calcium | 8.5mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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