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Tomato Jam



  • 3 cups prepared tomatoes (about 2 1/4 pounds ripe tomatoes
  • 1 1/2 teaspoons grated lemon rind
  • 1/4 cup lemon juice (2 lemons)
  • 6 1/2 cups (2 pounds 14 ounces) granulated sugar
  • 1 bottle pectin - Certo*

I think that's the 2 packages that come in the box nowadays, check with Certo if unsure.


  1. First prepare tomatoes. Scald, peel, chop the fully ripe tomatoes. Bring to a boil and simmer 10 minutes.
  2. Measure 3 cups of that into a large saucepan. Add the lemon rind and juice to the tomatoes. Add the exact measure of sugar and mix well. Bring to a full rolling boil and boil hard for 1 minute, stirring constantly.
  3. Remove from heat and add pectin. Skim off foam with metal spoon. Then stir and skim for 5 minutes to cool slightly and prevent floating "fruit."
  4. Ladle into glass jars and you can use 1/8 inch of melted paraffin on top or use sealing lids.

Yield: about 9 medium glass jars

Posted by Marla at Recipe Goldmine 8/16/2001 12:12 pm.

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