Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine all ingredients in a large, non-reactive pot. bring to a boil and then reduce temperature to a simmer. stirring regularly, simmer the jam until it reduces to a sticky, jammy mess. this will take between 1 and 1 1/2 hours, depending on how high you keep your heat. when the jam has cooked down sufficiently, remove from heat and fill jars, leaving 1/4 inch of head space. wipe rims, apply lids and twist on rings. process in a boiling water canner for 20 minutes. when time is up, remove jars from water bath and allow them to cool. when jars are cool enough to handle, test seals. store jars in a cool, dark place for up to one year.

Target recipe: dip tomatoes into boilnig water for about 1 minute until the skins crack slightly. peel, remove stem ends and cores and cut up. place in saucepan. bring to a boil slowly. stir often as it boils in uncovered saucepan. boil uncovered, about 20-30 minutes until liquid is reduced. add lemon rind, lemon juice, sugar, vingar, cinnamon and salt. stir as it returns to a boil. boil about 40 minutes, stirring often, until it thickens. fill hot sterilized half pint jars to within 1/4 inch of top. place sterilized metal lids on jars and screw metal bands on securely. for added assurance against spoilage, you may choose to process in a boiling water bath for 5 minutes.