Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: scald, peel, core and quarter tomatoes-squeeze out seeds and juice reserving only the pulp. bring to a boil, reduce and simmer for 10 minutes-stirring frequently-uncovered. measure-you want 3 cups of pulp. put pulp, lemons and pectin in a large pot-stainless or enamel. bring to a full boil stirring constantly. add sugar and boil rapidly for another 3 min. cool for 5 min, stirring often. ladle into clean, hot jars leaving 1/4 inch head space. process for 10 minutes at altitudes up to 1000 feet.

Target 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.