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1
Bring a medium size pan of water to a boil.
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2
Plunge washed tomatoes into boiling water for 30 seconds or until skin slips easily when placed in cold water.
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3
Remove tomatoes from hot water with a slotted spoon and plunge immediately into cold water.
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4
Cut off tops, remove skin and core (It is not necessary to remove all the seeds but I would recommend removing the core.).
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5
Cut the tomatoes into fourths, place in container of food processor along with metal blade and pulse 2 to 3 times to chop being careful not to over process.
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6
Place the tomatoes in a large non-reactive pot or Dutch oven; simmer 10 minutes.
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7
Add the chili and sugar, stirring to blend; add lemon juice, cilantro and tomato juice stirring to blend.
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8
Bring to a boil over high heat and stir until sugar dissolves; approximately 1 minute.
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9
Boil gently for 10 minutes skimming off and discarding any scum that may come to the surface.
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10
Remove from heat, cover and allow to sit at room temperature for a minimum of 8 hours; overnight is fine.
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11
Return the tomatoes to heat, bring to a simmer and allow to cook until thick and temperature on candy/jelly thermometer reaches 220 degrees; approximately 20 to 30 minutes.
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12
Skim off any foam, ladle into hot, clean, half-pint canning jars, and leaving 1-inch of head space.
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13
Wipe the rim of the jars with clean cloth, place on the lids and rings; put the jars into a water bath canner with boiling water and process for 5 to 10 minutes or as recommended for your altitude.
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14
Carefully remove the jars from the water and place on countertop on top of a towel.
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15
Allow jars to cool and check seal; label and store in cool place. Enjoy!
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16
Note: If you don't have a candy/jelly thermometer; you can use the plate test. Place a small plate in the freezer and allow to chill. Remove plate a drop a small amount of hot jam onto plate, return to freezer for 1 minute. The mixture should hold its shape when touched and not have watery edges.
