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LOCATION: Recipes >> Preserving >> Tomato Jam 03

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Tomato Jam
Yield 7 cups jam

3 cups prepared tomatoes (about 2 1/4 lb fully ripe tomatoes)
1 1/2 teaspoons grated lemon rind
1/4 cup lemon juice (about 2 lemons)
6 1/2 cups (2 lb, 14 oz) sugar
2 pouches Certo (1 package)

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 and juice.
Add the sugar and mix well. Place over lhigh heat, bring to a full
rolling boil and boil hard 1 minute, stirring constantly. Remove
from heat; at once stir in Certo. Skim off foam with metal spoon.
The stir and skim for 5 minutes to cool slightly, to prevent floating
fruit. Ladle into jars, seal, and process in a boiling water bath.

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