Tomato Jam - cooking recipe

Ingredients

3 c. prepared tomatoes (about 2 1/4 lb. fully ripened)
1 1/2 tsp. grated lemon rind
1/4 c. lemon juice
2 lemons, cut up
6 1/2 c. sugar (2 lb. 14 oz.)
1 bottle Certo fruit pectin

Preparation

First, prepare tomatoes.
Scald, peel and chop about 2 1/4 pounds fully ripe tomatoes.
Bring to a boil and simmer 10 minutes.
Measure 3 cups into a large saucepan.
Add lemon rind, lemon juice and cut up lemon pieces.
To the measured fruit in the saucepan, add the sugar.
Mix well.
Place over high heat; bring to a full, rolling boil and boil hard for 1 minute, stirring constantly.
Remove from heat; at once stir in Certo fruit pectin. Skim off foam with metal spoon, then stir and skim for 5 minutes to cool slightly to prevent floating fruit.
Ladle into glasses. Cover at once with 1/8-inch hot paraffin.