hmm, just seen this thread. Thanks for posting!
I still have tomatoes to try. Will have to modify though. I do not use sugar much.
Did organic upick raspberries jam with honey and lemon, came out outstanding. Thinking I can sub sugar for a bit of honey...
I do use pomona pectin if I have to.
Have been getting fairly thick sauce if I cut tomatoes in halves, mash it down some and heat for about 15 minutes. Then let it cool and put them into sieve. Collected juice goes into soup base jar. By that time skin peels off real easy and bit of blending does make nice thick sauce with no long cooking. My pH paper never goes above 4.1 so am not sure about all those issues with tomatoes being a problem for canning without additives.
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