Hot pepper and tomato jam recipe

2 1/4 Ripe tomatoes
1 1/2 ts Grated lemon rind
1/4 c Lemon juice
2 Chopped hot peppers; OR 2 ts Tabasco sauce
6 c Sugar
1 Fruit pectin
Peel and chop tomatoes. Bring to boil and simmer 10 minutes. Measure 3 cups into sauce pan. Add pepper, rind, juice, sugar and mix well. Over high heat, bring to rolling boil, boiling hard, stir for 5 minutes. Remove from heat and at once stir in pectin. Skim with metal spoon. To prevent floating, stir and skim for 5 minutes. Ladle into 1/2 pint jar and seal.