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Submitted by: Barb Stout from Gooseberry Patch
Originally shared on the web 02/16/2011

1-3/4 lbs. green tomatoes, cored, peeled and finely chopped
1/2 c. lemon juice
7-1/2 c. sugar
1/2 t. butter
6-oz. pkg. liquid fruit pectin
9 1/2-pint canning jars and lids, sterilized

Measure out 3 cups chopped tomatoes. Combine tomatoes and lemon juice in a saucepan; stir in sugar and butter. Bring to a rolling boil over high heat, stirring constantly. Stir in pectin. Return to a rolling boil and boil for one minute, stirring constantly. Remove from heat; skim off foam. Ladle into hot sterilized jars, leaving 1/8-inch headspace. Wipe rims; secure with lids and rings. Process in a boiling-water bath for 10 minutes. Set jars on a towel to cool; check for seals. Makes 9 jars.