- 3 pounds (about 6 large) ripe tomatoes
- 1 lemon, sliced thin
- 3 cups granulated sugar
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- Skin, core and quarter tomatoes. Remove seeds. Put tomatoes in saucepan
and bring to boil. Simmer, uncovered, for 8-10 minutes. This should yield
about 3 cups pulp (adjust other ingredients accordingly if it varies from
- Stir in lemon slices and sugar. Bring to boil and continue cooking, stirring
constantly until jam thickens.
- Pour into jars and seal.
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