Preparation:

In a heavy 2-quart saucepan, cook the tomatoes over low heat for 10 minutes. Add lemon juice and rind. Then add sugar and bring to a rolling boil. Boil for 2 to 3 minutes. Remove from heat and stir in pectin. Skim, if necessary, and spoon into sterilized jars. Store in a cool dark place.

If desired, you can add one stick of cinnamon to each sterilized jar before pouring in the jam.

Servings:
Source:
Submitted by: Recipe Group Member
Date:

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