[greyeaglem]

This is the tomato jam recipe that's been in my family for more than 100 years. 7lbs tomatoes, peeled and put into a colander to drain. 7 lbs sugar, 3 lemons, 3 oranges, 2 T. chopped candied ginger, 2 cinnamon sticks, 1 tsp ground cloves. Slice the lemons and oranges paper thin, rind and all, no seeds. After the tomatoes have drained for awhile, combine all ingredients and cook until thick. Remove cinnamon sticks. Put in sterilized jars while hot and seal with canning lids, or put in sterile container and refrigerate. You can reduce the sugar by a couple of cups and use gelatin or Sure gel to thicken it some. You can also make this using green tomatoes, but the sugar needs to be increased by 1 cup. Green tomato preserves will turn nearly black when cooked, which is normal.
In response to Shroom Girl's apricot jam, it would be better to leave the peels on like you did because there's pectin in the skin (same with peaches and most other fruits). I usually run the cooked pulp through a colander to remove the skins and then add the sugar and cook down like for apple butter. Somehow though, I had the impression that apricot seeds were poisonous. I know the pit from some kind of common fruit is. Anybody know what I'm trying to think of?