Bring a medium pot of water to a boil.

Remove the core/stem from each tomato and then make a shallow x into the skin of each tomato.

Drop the tomatoes into the boiling water for a minute. This will make it easy to remove the skin of the tomato.

Let the tomatoes cool slightly. When the tomatoes are cool to the touch, peel off the tomato skin and discard.

Halve each tomato and then gently squeeze out and discard the seeds. Then cut each tomato into ½” pieces.

Dump the water from the medium pot you used to boil water. Add the tomato pieces, sugar, pepper, and salt to the pot. Bring to a boil while stirring.

Once the mixture is thick, and at about 220 degrees F, remove from the heat. Add lemon juice, stir.

Let the jam cool and then store in an air-tight container in the refrigerator. Jam will keep for six months.