Tomato Jam - cooking recipe

Ingredients

3 to 4 large tomatoes
1 1/2 tsp. grated lemon rind
1/4 c. lemon juice
6 1/2 c. sugar
cinnamon to taste
1 bottle pectin

Preparation

Scald, peel and chop tomatoes.
Place in a saucepan.
Bring to a boil.
Reduce heat.
Simmer for 10 minutes.
Measure 3 cups of tomatoes.
Place in a large saucepan.
Add lemon rind, lemon juice and sugar.
Mix well.
Place over high heat.
Bring to a full, rolling boil.
Boil hard for 1 minute, stirring constantly. Remove from heat.
Add pectin immediately.
Skim off foam with metal spoon.
Stir for 5 minutes to cool.
Pour into sterilized jars.
Cover at once with 1/8-inch melted paraffin.
Yields 4 pints.