Tomato Jam

Directions

1. 1
   First, prepare tomatoes.
2. 2
   Scald, peel and chop about 2 1/4 pounds fully ripe tomatoes.
3. 3
   Bring to a boil and simmer 10 minutes.
4. 4
   Measure 3 cups into a large saucepan.
5. 5
   Add lemon rind, lemon juice and cut up lemon pieces.
6. 6
   To the measured fruit in the saucepan, add the sugar.
7. 7
   Mix well.
8. 8
   Place over high heat; bring to a full, rolling boil and boil hard for 1 minute, stirring constantly.
9. 9
   Remove from heat; at once stir in Certo fruit pectin. Skim off foam with metal spoon, then stir and skim for 5 minutes to cool slightly to prevent floating fruit.
10. 10
    Ladle into glasses. Cover at once with 1/8-inch hot paraffin.