Post by chief_cook2 on Mar 10, 2004 9:36:13 GMT -6
>
> 3 lbs fully ripe tomatoes
> 1 lemon, sliced very thin
> 1 pkg powdered fruit pectin
> 4 cups sugar
>
> 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 cup 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.