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HOT PEPPER & TOMATO JAM

Ingredients: 2 1/4 Ripe tomatoes 1 1/2 Teaspoon(s) Grated lemon rind 1/4 Cup(s) Lemon juice 2 Teaspoon(s) Tabasco sauce 6 Cup(s) Sugar 1 Tablespoon(s) Fruit pectin Directions: 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.) 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.
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