Jamlady's Original Hot Tomato Jam or "Hot Burger Jam"

"Try this hot jam on a lamb burger or hamburger!" From The Jamlady Cookbook

• 6 1/2 cups sugar
• 1 1/2 cups freshly cooked down tomato sauce
• 1 1/2 cups seedless, skinless tomato meats
• 1 1/8 cups seeded jalapeno peppers
• 1/2 cup lemon juice
• 1/2 cup red wine vinegar
• 2 3-ounce pouches liquid pectin (6 ounces)
• 1 tablespoon minced onion
• 1 chopped garlic clove
• 1 tablespoon Chinese five-spice powder
• 1/2 teaspoon butter

METHOD

Place the lemon juice, peppers, wine vinegar, onion and garlic in a blender and liquefy. Add the liquefied mixture to the rest of the ingredients, except the pectin, and boil for 1 minute. Add the pectin and boil to 105 degrees C. Check the Set. JSR (jar, seal or close, and refrigerate), RWB (rolling water boil).

Yield: 10 8-ounce jars

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Reprinted with permission from The Jamlady Cookbook ©2001, 2004 By Beverly Ellen Schoonmaker Alfeld, published by Pelican Publishing Company, Inc.

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