Red Tomato Jam

The key is to make sure you are using a good lemon. It really makes a difference.

Red Tomato Jam

3 pounds (6 large) fully ripe tomatoes
1 lemon thinly sliced
1 box (2 1/2 ounces) powdered fruit pectin
4 cups sugar

1. Scald, peel and quarter tomatoes, removing stems and cores. Remove seeds and drain off juice, reserving only the pulp.

2. Bring to boil in a large kettle. Reduce heat and simmer uncovered for 8 to 10 minutes. Measure, there should be 3 cups.

3. Put tomatoes, lemon and pectin in a large kettle. Bring to a full boil, stiring constantly. Add sugar and boil rapidly for another 2 minutes.

4. Cool for 5 minutes, stiring occasionally.

5. Fill sterilized jars and seal. Process in boiling water bath for 10 minutes. Makes 2 pints.