Tomato Jam

Directions

1. 1
   Scald, peel, core and quarter tomatoes-Squeeze out seeds and juice reserving only the pulp.
2. 2
   Bring to a boil, reduce and simmer for 10 minutes-stirring frequently-uncovered.
3. 3
   Measure-you want 3 cups of pulp.
4. 4
   Put pulp, lemons and pectin in a large pot-stainless or enamel.
5. 5
   Bring to a full boil stirring constantly.
6. 6
   Add sugar and boil rapidly for another 3 min.
7. 7
   Cool for 5 min, stirring often.
8. 8
   Ladle into clean, hot jars leaving 1/4 inch head space.
9. 9
   Process for 10 minutes at altitudes up to 1000 feet.