Finely chop tomatoes. Measure 3 1/2 cups tomatoes and add to stainless steel saucepan.
Bring to boil, stirring occasionally. Reduce heat.
Simmer, covered for 10 minutes, stirring often. Stir in lemon juice, peppers and thyme.
Add sugar and return bring to a boil, stirring often.
Add the pectin and return to a full rolling boil for one minute. Remove from heat and quickly skim off foam.
Ladle hot jam into hot sterilized half pint jars, leaving a 1/4 headspace.
Wipe jar rims, add lids and rings.
Process in water bath for 10 minutes at a full boil. Makes 5 jars.