Tomato Jam A.K.A. Roast Beef Relish

1. Blanch& peel tomatoes.

2. Place in heavy dutch oven along with sugar; bring to a boil& boil for an hour.

3. Stir often.

4. Add vinegar& spices& continue boiling until thickened, about another 45 minutes.

5. Stir often.

6. Pour into hot, sterilized jars& seal.

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Nutrient	Quantity
Total fats	6.7498 g
Protein	38.986 g
Carbohydrates	666.6239 g
Energy	2771.2616 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1095 g
Water	3463.1543 g
Aspartic acid	5.3883 g
Calcium, Ca	467.8215 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0004 g
Fiber, total dietary	36.3341 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.0002 g
Fatty acids, total saturated 22:0	0.0037 g
Carotene, beta	11205.7426 g
Niacin	16.2247 mg
Vitamin A, RAE	1036.4499 g
Fatty acids, total trans-polyenoic	0.0009 g
Arginine	0.9458 g
Riboflavin	1.395 mg
Fatty acids, total trans-polyenoic 22:4	0.0012 g
Fatty acids, total polyunsaturated 15:0	0.0004 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0123 g
Fatty acids, total saturated 20:1	0.0075 g
Glutamic acid	14.3254 g
Sodium, Na	441.3265 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0329 g
Total lipid (fat)	6.7498 g
Manganese, Mn	4.7829 mg
Fructose	0.0225 g
Proline	0.753 g
Fatty acids, total saturated 16:0	0.6867 g
Fatty acids, total saturated 8:0	0.0005 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0537 g
Sucrose	499.0004 g
Choline, total	279.2861 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0012 g
Fatty acids, total polyunsaturated 18:1 t	0.0044 g
Sugars, total	628.7756 g
Serine	1.0413 g
Fatty acids, total saturated 10:0	0.0028 g
Fatty acids, total saturated 18:0	0.241 g
Fatty acids, total saturated 20:4 undifferentiated	0.0022 g
Vitamin B-6	2.6313 mg
Selenium, Se	18.4847 g
Ash	16.4553 g
Fatty acids, total saturated 18:1 undifferentiated	0.9599 g
Pantothenic acid	16.2026 mg
Phenylalanine	1.0087 g
Fatty acids, total polyunsaturated 22:1 c	0.0004 g
Copper, Cu	2.9858 mg
Betaine	0.0294 mg
Thiamin	1.9463 mg
Methionine	0.3255 g
Iron, Fe	17.1569 mg
Carbohydrate, by difference	666.6239 g
Phosphorus, P	927.9706 mg
Folate, total	291.9793 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0002 g
Fatty acids, total saturated 22:1 undifferentiated	0.0004 g
Alanine	1.1071 g
Valine	1.011 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0002 g
Fatty acids, total saturated 18:2 undifferentiated	2.5817 g
Glycine	0.9774 g
Carotene, alpha	2525.937 g
Glucose (dextrose)	0.0239 g
Fatty acids, total saturated 14:0	0.0055 g
Zinc, Zn	2.4132 mg
Isoleucine	0.9441 g
Fatty acids, total saturated 12:0	0.0007 g
Fatty acids, total polyunsaturated	2.6988 g
Leucine	1.4333 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0009 g
Vitamin A, IU	20793.7648 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0039 g
Folate, DFE	291.9793 g
Tryptophan	0.2921 g
Vitamin C, total ascorbic acid	757.7853 mg
Phytosterols	5.376 mg
Fatty acids, total polyunsaturated 16:1 c	0.0005 g
Galactose	0.0032 g
Fatty acids, total polyunsaturated 18:1 c	0.0164 g
Fatty acids, total saturated 20:0	0.0041 g
Fatty acids, total saturated 6:0	0.0002 g
Tyrosine	0.6841 g
Vitamin K (phylloquinone)	330.0543 g
Fatty acids, total saturated	0.9897 g
Histidine	0.5856 g
Fatty acids, total monounsaturated	1.0008 g
Threonine	0.9753 g
Folate, food	291.9793 g
Fatty acids, total polyunsaturated 17:0	0.0009 g
Fatty acids, total polyunsaturated 24:0	0.0103 g
Cryptoxanthin, beta	2.163 g
Vitamin E (alpha-tocopherol)	12.491 mg
Fatty acids, total trans	0.0053 g
Fatty acids, total trans-monoenoic	0.0044 g
Magnesium, Mg	334.0371 mg
Lysine	1.4327 g
Potassium, K	6647.2369 mg
Cystine	0.5196 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Cinnamon	1 teaspoon	0	0	0
Tomato	12	744.8276	165.1574	6.4768
Clove	1 teaspoon	5.754	1.3761	0.273
white sugar	2.5 cups	1935	499.9	0
white vinegar	2 cups	85.68	0.1904	0