2 1/4    ripe tomatoes
1 1/2 ts grated lemon rind
1/4 c  lemon juice
2    chopped hot peppers; or
6 c  sugar
1    fruit pectin

Peel and chop tomatoes. Bring to boil and simmer 10 minutes. Measure 3 cups into sauce pan. Add pepper, rind, juice, sugar and mix well. Over high heat, bring to rolling boil, boiling hard, stir for 5 minutes. Remove from heat and at once stir in pectin. Skim with metal spoon. To prevent floating, stir and skim for 5 minutes. Ladle into 1/2 pint jar and seal. Yield 9 glasses. (If you like, more peppers may be added.)

NOTES : Among other uses, this is wonderful poured over room temp non fat cream cheese, the whole works spread on non fat crackers.