Tomato Blight Jam

Raindrops keep fallin' on my head,
But that doesn't mean my tomatoes are turnin' red.
They're droppin' off the vine.
But I'm never gonna stop the rain by complaining.
I'll make jelly.
Nothin's worryin' me.

Green(ish) Tomato Jam
Makes about 8 pints

3 cups prepared (peeled, seeded, some juice removed) tomatoes (about 1-3/4 lb. green tomatoes)
1/2 cup fresh fresh lemon juice
7-1/2 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine
2 pouches CERTO Fruit Pectin

Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.

Finely chop or grind tomatoes (use a blender or food processor). Measure exactly 3 cups prepared tomatoes into 6- or 8-qt. saucepot. Add lemon juice.

Stir sugar into prepared tomatoes in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands very tightly. Immediately turn jars upside down on counter. Let stand for 12-24 hours in a draft free area. Turn right side up and check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)