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Jellied Tomato Conserve from Fresh or Canned Tomatoes

3 cups cooked Tomato and Lemon 6 level cups (21/2 lbs.) Sugar 1 bottle (scant cup) CERTO Scald, peel and crush well about 21/2 lbs. fully ripe tomatoes. Take about 4 cups crushed tomatoes and boil hard without cover for 10 minutes to concentrate pulp. Add the juice and grated rind of 1 lemon. Measure 3 cups of mixture into large kettle, add sugar and mix well. Use hottest fire and stir constantly before and while boiling. Boil hard for 2 minutes, remove from fire and stir in CERTO. Skim and pour quickly. If plain tomato flavor is preferred omit the lemon and use only 21/2 cups cooked tomato.

For use with meats add ½ teaspoon each of powdered allspice, cloves and cinnamon; may also be flavored to taste with Worcestershire Sauce.