Recipe(tried): Hot Pepper and Tomato Jam

Hot Pepper and Tomato Jam
Yield: 7 half pints

2 1/4 pounds ripe tomatoes
1 1/2 teaspoons grated lemon rind
1/4 cup lemon juice
2 Tablespoons chopped hot peppers -- OR
2 teaspoons Tabasco sauce
6 cups sugar
3 ounces liquid fruit pectin
(If you like, more peppers may be added.)

Peel and chop tomatoes. Bring to boil and simmer 10 minutes. Measure 3 cups into saucepan. Add peppers, rind, juice, sugar and mix well. Over high heat, bring to rolling boil, boiling hard, stir for 5 minutes. Remove from heat and at once stir in pectin. Skim with metal spoon. To prevent floating, stir and skim for 5 minutes. Ladle into 1/2-pint jar. Apply treated lids. Process in a hot water bath at 190 degrees for 10 minutes. Remove jars from canner and place on a towel in a draft free area. Allow to stand for 12 hours.