Tomato Jam - Tomato Preserves

• 2 pounds ripe tomatoes, peeled, with stem ends and cores removed
• 1 tsp (5 ml) grated lemon peel
• 1/4 cup (60 ml) lemon juice
• 6-1/2 cups (1525 ml) sugar
• 1 bottle (6 oz) liquid fruit pectin

1. Cut the peeled tomatoes in eights or crush.
2. In 8 to 10 quarts (9450 ml) kettle or Dutch oven measure 3 cups (700 ml) tomatoes.
3. Simmer 10 minutes.
4. Add peel and juice; stir in sugar.
5. Bring mixture to full rolling boil, stirring constantly.
6. Boil hard, uncovered, 1 minute.
7. Remove from heat; stir in pectin.
8. Skim off foam with metal spoon.
9. Pour at once into hot, sterilized jars; wipe rims of jars off and seal very quickly and seal.
10. Makes 7 half pints.

tomatoes, lemon juice, sugar, liquid fruit pectin

Taken from online-cookbook.com/goto/cook/rpage/000802 (may not work)