Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.

Wash tomatoes. Core and slice into quarters. Cook until soft in large sauce pot or Dutch oven. Puree mixture using an electric food strainer or food mill to remove peels and seeds.

Return puree to sauce pot and simmer over medium-high heat until reduced by half, stirring frequently to prevent sticking. Add pectin, lemon peel, bottled lemon juice, salt, pepper, balsamic vinegar, white wine and herbs, stirring to blend in pectin. Bring mixture to a boil over medium-high heat, stirring constantly. Add sugar, stirring to dissolve. Bring mixture to a rolling boil that cannot be stirred down. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.

Ladle hot jam into a hot jar leaving a 1/4 inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling-water canner. Repeat until all jars are filled.

Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process half-pint jars 15 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.