Hot pepper and tomato jam

Yield: 1 Servings

Measure Ingredient
2¼ pounds Ripe tomatoes
1½ teaspoon Grated lemon rind
¼ cup Lemon juice
2 tablespoons Chopped hot peppers -- OR
2 teaspoons Tabasco sauce
6 cups Sugar
1 \N Bottle
\N \N Fruit pectin

Peel and chop tomatoes. Bring to boil and simmer 10 minutes. Measure 3 cups into sauce pan. Add pepper, rind, juice, sugar and mix well. Over high heat, bring to rolling boil, boiling hard, stir for 5 minutes. Remove from heat and at once stir in pectin. Skim with metal spoon. To prevent floating, stir and skim for 5 minutes. Ladle into ½ pint jar and seal. 9 glasses. (If you like, more peppers may be added.) Recipe By : DDMmom


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