Tomato Preserves with Port

Combine all ingredients in a 4-quart saucepan. Cook on medium heat until reduced by 1/3. Depending on how juicy the tomatoes are, this might have to cook 2 to 4 hours. Test the jam to see if it is ready to can. Put a small plate in the freezer for about 10 minutes, put a small amount of jam on top and refrigerate 2 minutes. If it gels, you are ready to can.

Sterilize the jars, rings and lids. In the canning pot, add enough water to cover the canning jars by at least 2 inches. Bring to a boil and immerse the jars and the metal bands. Heat the lids in hot water also. When the jam is ready, remove from the heat and discard the cinnamon stick and cloves. Pull out the hot jars and rings, keeping the water boiling. Fill jars leaving 1/4 inch head space. Wipe the rims clean, place a lid on top and screw on the ring (band) until finger tight. Place filled jars in the boiling water bath. Once the water returns to a boil, process for 5 minutes.

Transfer jars to a cooling rack. Let cool completely. Now sit back and count the “pops” of the lids. If the jar doesn’t seal you can place the jar in the refrigerator and eat within 2 weeks. Jars that seal can be stored in a cool dark place for up to a year. Refrigerate after opening.