Instructions: Prepare tomatoes: Use small ripe red or yellow tomatoes or a combination; peel and core.

Place tomatoes, sugar and lemon peel in a bowl. Stir together, being careful not to break the tomatoes. Cover with plastic wrap and let stand in the refrigerator overnight. The next day, drain off the juice and place it in a saucepan. Discard the lemon peel. Bring to a boil and continue to boil until the mixture reaches the thread stage (215F). Add the tomatoes and sliced lemon and cook until the jam is clear and thick, 10 to 20 minutes. Meanwhile, wash and sterilize the jars. Fill jars with the jam.

Seal. Wipe jars and store.

TIP: To sterilize the jars, wash them in hot soapy water. Rinse well.

Bring a large pot of water to a boil. Add 4 half-pint jars and lids and boil 1 minute. Remove with tongs and drain.

Yield: "4 cups"

NOTES : Spread on hot scones, toasted English muffins, or toast. No need to process the preserves in a water bath - but do sterilize the jars and seal. Store up to 6 months.

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