Old Fashioned Tomato Preserves
|Tomatoes||4 Cup (64 tbs) (prepared)|
|Sugar||4 Cup (64 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Certo||6 Ounce (1 pouch liquid fruit pectin)|
Skin tomatoes; cut in wedges, about 8 to a tomato. Remove large seed pods and the watery juice that forms. (You can accomplish this to some extent by letting tomatoes drain in a colander as you prepare them.) Measure 4 cups into a large kettle. Add sugar, lemon juice, and butter. Bring rapidly to a boil, and boil hard for 20 to 30 minutes, or until well thickened. Add lemon slices during last few minutes of cooking. Remove from heat and add Certo. Stir well; then pack hot into canning jars. Secure lids, and process in boiling water bath or steam canner for 10 minutes, to assure sterile seal.