- Blanch tomatoes in boiling water for 1 minute. Immediately submerge in cold water. Peel skins.
- Using a food processor, pulsate tomatoes until chunky.
- Pour tomatoes into a large stainless steel stock pot. Add sugar, lemon juice and pectin. Bring to a roaring boil for 5 minutes, reduce heat and simmer for 60 minutes or until jam is reduced to a dark, thick consistency.
- Pour into jars and tighten lids. Place in water bath for 10 minutes. Let sit overnight to set.
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