This recipe is effortless as far as tomatoe-preservation goes.
I blended mine in the blender: seeds, skin, and all.
My Mom has been off-handedly mentioning this recipe for a few years. I've been thinking, " Tomatoe Jam....Ugh."
Nevertheless, the results of this recipe are a cheery, sunny-tasting jam.
(I'd make it again.)
In case you can't read the picture:
4 c cooked tomatoes
5 c sugar
Bring to a boil and let simmer for 18 minutes.
Add 1 package of raspberry or strawberry jello.
Keep in refrigerator, or freeze.
PS I didn't cook my tomatoes first. I blended them up and then "brought to a boil. etc..."