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Tomato Preserves
Yield: 9 1/2 Pints

6 large ripe tomatoes
1 large bunch of fresh basil
1 stems included
1 rinds of 1 lemon & 1 lime
6 1/2 cup sugar
1/4 cup fresh lemon juice
2 Tbsp Worcestershire sauce
1/2 tsp ground cinnamon
1/2 tsp butter
1 pouch liquid pectin

Core, peel, and crush the tomatoes; measure 3 cups into a large
kettle. Add the basil and bring to a boil, then reduce heat and
simmer uncovered over medium low heat for 10 minutes; discard the
basil. Add the rest of the ingredients except the pectin and bring
to a hard boil. Boil hard for 1 minute, stirring constantly. Remove
from the heat, add the pectin, then quickly skim off the foam.
Ladle at once into hot sterilized half-pint jars, leaving 1/4 inch
headspace. Wipe the jar rims and adjust the lids. Process in a
boiling hot-water bath for 15 minutes after the water returns to
a boil. Store in a dark place; the jam may take several weeks to
thicken.

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