1. Combine tomato juice and sugar in nonaluminum stockpot. Bring to boiling; cook, stirring frequently to prevent boiling over, for 5 minutes or until sugar dissolves and the mixture registers 215 to 220 degrees F on candy thermometer.
2. Remove from heat. Add tomatoes, lemon juice, spices and tomato paste.
3. Return to medium heat; cook at low boil for 1 hour, breaking tomatoes apart with wooden spoon. Jam should be thick and tomatoes in small chunks.
4. Transfer to sterilized glass canning jars. Store in refrigerator up to 6 months. Makes about 4 cups.