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RECIPE FOR TOMATO JAM
Title:Tomato Jam
Category:Preserving
Sub-Category:Canning
Tomato Jam

Yield: about 9 medium glass jars

3 cups prepared tomatoes (about
    2 1/4 pounds ripe tomatoes
1 1/2 teaspoons grated lemon rind
1/4 cup lemon juice (2 lemons)
6 1/2 cups (2 pounds 14 ounces) granulated sugar
1 bottle pectin "Certo" (I think that's the 2 packages
    that come in the box nowadays, check with Certo if unsure)

First prepare tomatoes. Scald, peel, chop the fully ripe tomatoes. Bring to a boil and simmer 10 minutes.

Measure 3 cups of that into a large saucepan. Add the lemon rind and juice to the tomatoes. Add the exact measure of sugar and mix well. Bring to a full rolling boil and boil hard for 1 minute, stirring constantly. Remove from heat and add pectin. Skim off foam with metal spoon. Then stir and skim for 5 minutes to cool slightly and prevent floating "fruit."

Ladle into glass jars and you can use 1/8 inch of melted paraffin on top or use sealing lids.



 

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