Post by carnation037 on Sept 27, 2002 1:49:27 GMT -6
Ripe Tomato Jam
3 lbs. fully ripe tomatoes 1 lemon, sliced very thin 1 pkg. powdered fruit pectin 4 c. 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 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 minutes. Cool for 5 minutes, 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.