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Tomato Jam

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  • 2 1/4 cups prepared tomatoes (see below)
  • 1/4 cup juice plus grated peel of Lemon
  • 1/8 tsp salt
  • 1 pkg MCP Pectin
  • 3 1/2 cups sugar

yield four 8oz jars. Wash tomatoes. Dip tomatoes in boiling water and slip off skins. Cut out stem and hard core. Grind tomatoes. Measure pulp. Stir in 1/8 tsp salt, 1/4 cup lemon juice and grated peel of one lemon. Place prepared fruit in 6 to 8 quart sauce pan. Measure sugar into separate bowl and set aside. Add 1 box MCP Pectin to fruit and mix thoroughly. Place fruit mixture over high heat. Bring to full rolling boil stirring constantly. Stir in sugar mixing well. Bring back to a full rolling boil, stirring constantly. Boil for 4 minutes. (1/4 tsp margarine can be added at this time to reduce foaming) Remove from heat and skim off foam. Fill hot, prepared, jars quickly to 1/8 inch from top. Wipe jar rims. Cover quickly with lids and screw bands tightly. Invert jars 5 minutes then turn upright. After 1 hour check seals. Or, use USDA water bath method.

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