Instructions: Place tomatoes in a bowl of boiling water for 12 seconds, cool under cold running water and peel them. Slice tomatoes into four and put them into a saucepan. Add lemon juice and grated rind.

Simmer until pulpy. Add the sugar to the pan and simmer until dissolved. Bring to the boil and boil rapidly for 15 minutes or until setting point is reached.

Pout into hot jars and cover.

Keeps for 3-4 months.

Ensure storage jars are well sterilised.

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