Recipe: tomato jam

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TOMATO JAM

2 1/4 cups prepared tomatoes
1/4 cup juice plus grated peel of lemon
1/8 tsp. salt
3 1/2 cups sugar
1 pkg dry pectin
1/4 tsp. margarine

Wash tomatoes, dip in boiling water, peel off skins. Cut out stems and core. Grind. Measure pulp. Stir in lemon juice, lemon peel, and salt. Place fruit in 6-8 quart pot.

Measure sugar into a bowl; set aside.

Add 1 box pectin to fruit and mix. Cook on high heat. Bring to a full rolling boil,stir constantly.

Add sugar, return to boil, stir and boil 4 minutes.

Add 1/4 tsp. margarine. Remove from heat, skim foam.

Fill hot jars quickly to within 1/8 inch from top.

Seal with lids. Process in a boiling water bath for 10 minutes.