Serves: 5
Total Calories: 987
Yield: 7 jars

2 1/4 pounds tomatoes
1 1/2 teaspoons lemon zest
1/4 cup lemon juice
6 1/2 cups sugar
1/2 teaspoon butter
2 (3-ounce) pouches liquid pectin
7 (1/2-pint) canning jars and lids, sterilized

Bring a large stockpot of water to a boil over high heat. Carefully place tomatoes into boiling water; cook for one minute. Place tomatoes into cold water to cool; peel. Chop and return tomatoes to empty stockpot. Bring to a boil over medium heat; reduce heat and simmer for 10 minutes. Measure 3 cups cooked tomatoes and return to stockpot; reserve any remaining tomatoes for a future recipe. Add lemon zest and juice; mix well. Stir in sugar; add butter. Bring mixture to a full rolling boil over high heat, stirring constantly. Stir in pectin. Return to a full rolling boil and boil exactly one minute, stirring constantly. Remove from heat. Skim off any foam with a metal spoon. Ladle into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims; secure with lids and rings. Process in a boiling water bath for 10 minutes. Set on towels to cool; check for seals.

Tip: Add a thoughtful jar tie-on to gifts from your kitchen. Use a length of ribbon or rick rack to tie sprigs of rosemary (for remembrance) to jars of jams & jellies before giving.

Nutritional Facts:

Serves: 5
Total Calories: 987
Calories from Fat: 3

More Recipes from the Summer In the Country Cookbook:
Ruthie’s Strawberry-Rhubarb Jam
Gooseberry Jam
County Fair Lime Pickles
Sweet Zucchini Relish
Roasted Garlic Salsa
Tipton Family Spaghetti Sauce
Raspberry-Jalapeño Jam
Berry Best Freezer Jam
Tart Cherry Salsa
Aunt Marj’s Violet Jelly
Dandy Dandelion Jelly
Pioneer Day Blackberry Jam
Homemade Apple Pie Filling
Teri’s Carrot Cake Jam
Spiced Tomato Jam
Freezer Zucchini Pickles
Garden Patch Relish
Firecracker Hot Pepper Jelly
Our Favorite Salsa
Bread & Butter Pickles
Picnic Pickles
Dixie Tomato Relish
Green Tomato Jam