2 1/2 lbs. (about 8 medium) fresh tomatoes
1 tsp grated lemon rind
1/4 cup fresh lemon juice
1/4 tsp. salt
1 Tbls. mixed pickling spice
1 box (1 3/4 oz.) powdered pectin
5 c. sugar
Cook tomatoes in a large saucepan for about 1 hour, mashing with a hand potato masher. Place tomatoes in sieve and mash out juice. (There should be 3 cups.)
Return to saucepan, add lemon rind, lemon juice and salt. Tie spices in a cheesecloth bag and add. Stir in pectin and bring to a hard boil over high heat.
Stir in all the sugar at once. Bring to full rolling boil for 1 min. stirring constantly. (A full rolling boil cannot be stirred down.) Let stand 5 mins.
Remove and discard spice bag and ladle jam into hot sterilized jars. Seal airtight.
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