Instructions: 1. On piece of cheesecloth, combine allspice, cloves, red pepper and mustard seeds. Tie with short piece of string, forming spice bag.

2 Bring large saucepan of water to a boil. Drop in tomatoes into water; cook 1 min. Remove from water. Pell tomatoes. cut into 1/2 inc pieces.

3 Place tomatoes and all remaining ingd. in heavy saucepan. Add spice bag. Slowly bring mixture to a boil over med. heat. Reduce heat to low, simmer 1 to 1/2 hours or until mixture is thick and most of the liquid had evaporated, stirring frequently. Remove from heat; remove spice bagwith slotted spoon and discard.

4. cover and refrigerate up to 2 weeks. Serve at room temp.

Options-
Spiced tomato jam w/ grilled chicken breast Sprinkle skinless, boneless chicken breats with salt and pepper; brush olive oil on. Grill or broil until chicken is no longer pink. While hot, brush with spiced tomato jam; serve with additional jam.

Lamb chops with mint and tomato jam
Brush chops with olive oil. Grill or broil to desired doneness. Brush both sides with jam. Sprinkle with chopped mint;serve with additional jam.

Tomatoe jam with brie toasts
Brush slices of french bread with olive oil. Broil until lightly toasted. Spread with soft brie; top with spiced tomato jam.

*note: this recipe is a good candidate for the CROCK POT

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