Tomato Jam

3 lbs fully ripe tomatoes
1 lemon, sliced very thin
1 package powdered fruit pectin
4 cups sugar

Scald, peel, core and quarter tomatoes-Squeeze out seeds and juice reserving only the pulp.
Bring to a boil, reduce and simmer for 10 minutes-stirring frequently-uncovered.
Measure-you want 3 cups of pulp.
Put pulp, lemons and pectin in a large pot-stainless or enamel.
Bring to a full boil stirring constantly.
Add sugar and boil rapidly for another 3 min.
Cool for 5 min, stirring often.
Ladle into clean, hot jars leaving 1/4 inch head space.
Process for 10 minutes at altitudes up to 1000 feet.