Tomato Jam

1. 1

   First, prepare tomatoes.

2. 2

   Scald, peel and chop about 2 1/4 pounds fully ripe tomatoes.

3. 3

   Bring to a boil and simmer 10 minutes.

4. 4

   Measure 3 cups into a large saucepan.

5. 5

   Add lemon rind, lemon juice and cut up lemon pieces.

6. 6

   To the measured fruit in the saucepan, add the sugar.

7. 7

   Mix well.

8. 8

   Place over high heat; bring to a full, rolling boil and boil hard for 1 minute, stirring constantly.

9. 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. 10

    Ladle into glasses. Cover at once with 1/8-inch hot paraffin.

* Per serving · 4 servings · Values may vary.