2-1/4 lb Ripe tomatoes
1-1/2 teaspoons Grated lemon rind
1/4 c Lemon juice
6 c Sugar
1 Bottle fruit pectin
Yield: 9 Jars
Scald, peel and chop the tomatoes. Bring to a boil and simmer 10 minutes. Measure 3 cups into a large saucepan or kettle. Add the lemon rind, lemon juice and sugar and mix well. Put over high heat, bring to a full rolling boil and boil hard, stirring for 1 minute. Remove from heat and at once stir in the pectin. Skim off foam with a metal spoon. Then, to prevent floating fruit, alternately stir and skim for 5 minutes. Ladle quickly into hot, sterilized medium glasses. Cover at once with 1/8 inch hot paraffin.
Makes about nine 1/2 pint glasses.