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.
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