Title: Hot Pepper and Tomato Jam
Categories: Relish Preserve
Yield: 1 Serving

2 1/4		Ripe tomatoes
1 1/2	ts	Grated lemon rind
1/4	c	Lemon juice
2		Chopped hot peppers; OR
2	ts	Tabasco sauce
6	c	Sugar
1		Fruit pectin

Peel and chop tomatoes. Bring to boil and simmer 10 minutes. Measure 3 cu ps into sauce pan. Add pepper, rind, juice, sugar and mix well. Over high heat, bring to rolling boil, boiling hard, stir for 5 minutes. Remove fro m heat and at once stir in pectin. Skim with metal spoon. To prevent floating, stir and skim for 5 minutes. Ladle into 1/2 pint jar and seal. 9 glasses. (If you like, more peppers may be added.)

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NOTES : Among other uses, this is yummy poured over room temp non fat PHI LLY type cheese, the whole works spread on non fat crackers.

From: National Cooking Echo

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