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Ripe Tomato Jam




Source of Recipe


somewhere on the internet


List of Ingredients




3 lbs. fully ripe tomatoes
1 lemon, sliced very thin
1 pkg. powdered fruit pectin
4 c. sugar

Recipe



Scald, peel, core and quarter tomatoes.
Squeeze out seeds and juice reserving only the pulp.
Bring to a boil, reduce and simmer for 10 minutes,
stirring frequently, uncovered.
Measure 3 c. of pulp.
Put pulp, lemons and pectin in a large stainless or
enamel pot.
Bring to a full boil stirring constantly.
Add sugar and boil rapidly for another 3 min.
Cool for 5 min, stirring often.
Ladle into clean, hot jars leaving 1/4" at top.
Process for 10 minutes at altitudes up to 1000 feet.
Makes 4 1/2 pints.