PEELED TOMATOES JAM

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Description

1 pound tomatoes, any red variety, peeled
5 Fresno chiles or similar variety, deseeded and roughly chopped (about ¾ cup)
1 cup white vinegar
1 cup plus ¼ cup sugar, divided
¼ teaspoon salt
2 star anise
1 package Pomona’s Universal Pectin

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