3 pounds fresh ripe tomatoes, peeled and seeded
1/4 cup fresh lemon juice
Grated rind of 1 lemon
6 cups granulated sugar
6 ounces liquid fruit pectin

In a heavy 2-quart saucepan, cook the tomatoes over low heat for 10 minutes. Add lemon juice and rind. Then add sugar and bring to a rolling boil. Boil for 2 to 3 minutes. Remove from heat and stir in pectin. Skim, if necessary, and spoon into sterilized jars. Store in a cool dark place.

If desired, you can add one stick of cinnamon to each sterilized jar before pouring in the jam.