Tomato Jam - cooking recipe

Ingredients

2 1/2 lb. ripe tomatoes
1/4 c. lemon juice
2 tsp. grated lemon rind
6 1/2 c. sugar
1 bottle Certo fruit pectin

Preparation

Peel, core and chop tomatoes.
In heavy pot bring to a boil and simmer 10 minutes, stirring occasionally.
Measure tomato mix, you need 3 cups.
Put in large pot and add lemon juice, lemon rind and sugar.
Mix well; bring to a full boil over high heat.
Then boil 1 minute, stirring constantly.
Remove from heat and stir in Certo immediately.
Skim off foam with metal spoon.
Continue stirring and skimming about 5 minutes.
Cool slightly.
Ladle in sterilized jars and seal at once with paraffin.
Makes 29 medium jars.