In our family, we also called this tomato preserves and the recipe couldn't be simpler - equal parts blanched tomatoes-mash them up or cut up into smaller pieces and sugar. Add one very thinly sliced lemon (remove seeds). And you cook and you cook and you cook until the lemon looks opaque and the jam part is glossy looking and begins 'blurping'. They tend to be runny and one of the stickest substances known to man/woman kind! I wouldn't cook up more than six cups of toms and 6 cups of sugar at a time. They are abosolutely delicious! Piegirl
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