Tomato Jam

• 3 c. prepared tomatoes (about 2 1/4 lb. fully ripened)
• 1 1/2 tsp. grated lemon rind
• 1/4 c. lemon juice
• 2 lemons, cut up
• 6 1/2 c. sugar (2 lb. 14 oz.)
• 1 bottle Certo fruit pectin

1. First, prepare tomatoes.
2. Scald, peel and chop about 2 1/4 pounds fully ripe tomatoes.
3. Bring to a boil and simmer 10 minutes.
4. Measure 3 cups into a large saucepan.
5. Add lemon rind, lemon juice and cut up lemon pieces.
6. To the measured fruit in the saucepan, add the sugar.
7. Mix well.
8. Place over high heat; bring to a full, rolling boil and boil hard for 1 minute, stirring constantly.
9. Remove from heat; at once stir in Certo fruit pectin. Skim off foam with metal spoon, then stir and skim for 5 minutes to cool slightly to prevent floating fruit.
10. Ladle into glasses. Cover at once with 1/8-inch hot paraffin.

tomatoes, lemon rind, lemon juice, lemons, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=833988 (may not work)