Tomato Jam

This is a very good old time jam thats great on toasted english muffins-not to mention a great way to use a surplus of tomatoes.

• Ready In: 50 mins
• Yields: 4 half pints

Ingredients

• 3  lbs  fully ripe tomatoes
• 1  lemon, sliced very thin
• 1  package  powdered fruit pectin
• 4  cups sugar

Directions

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