2 lbs. ripe tomatoes
1 1/2 tsp. grated lemon rind
1/4 c. fresh lemon juice
1 1/2 tsp. grated lemon rind
6 c. sugar

Scald, peel and chop 2 1/4 pounds tomatoes (ripe). Bring to a boil and simmer 10 minutes. Measure 3 cups in large saucepan. Add lemon rind, lemon juice and sugar. Mix well and bring to a full rolling boil. Boil hard for 1 minute, stirring. Remove from heat and at once stir in 1 (6 oz.) bottle liquid pectin. Skim then stir and skim by turns for 5 minutes. Ladle into hot sterilized jars and seal. Makes 7 (1/2 pint) jars.