Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 1/2 | Teaspoon | Cinnamon Powder | |
| 1/4 | Teaspoon | Cloves (spice) | |
| 1/4 | Teaspoon | Garam-Masala | |
| 60 | Ml. | Gelatin | pectin |
| 1/2 | Teacup | Lime Juice | |
| 1 | Piece | Lime Peels | grated |
| 4, 1/2 | Teacup | Sugar | |
| 1 | Kilogram | Tomatoes | ripe and plump |
Method
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.
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