Tomato Jam

1. 1

   Scald, peel, core and quarter tomatoes-Squeeze out seeds and juice reserving only the pulp.

2. 2

   Bring to a boil, reduce and simmer for 10 minutes-stirring frequently-uncovered.

3. 3

   Measure-you want 3 cups of pulp.

4. 4

   Put pulp, lemons and pectin in a large pot-stainless or enamel.

5. 5

   Bring to a full boil stirring constantly.

6. 6

   Add sugar and boil rapidly for another 3 min.

7. 7

   Cool for 5 min, stirring often.

8. 8

   Ladle into clean, hot jars leaving 1/4 inch head space.

9. 9

   Process for 10 minutes at altitudes up to 1000 feet.

No additional tips available.