LOCATION: Recipes >> Preserving >> Tomato Jam 04
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Tomato Jam 04
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Tomato Jam
6 lb ripe but firm tomatoes, skinned
10 tbsp lemon juice
rind of 2 large lemons
5 lb sugar
8 oz preserved ginger in syrup, drained and chopped
Slice the tomatoes thickly into a heavy pan. Add the lemon juice.
Cut the rind, including the pith, into thin shreds and add that
too. Bring to simmering point and simmer steadily until the tomatoes
are pulpy. If there is a lot of liquid, either drain it off or
raise the heat and boil it away quickly. Meanwhile warm the sugar,
then add it to the tomato pulp with the ginger. Lower the heat so
that the jam dissolves slowly (keep stirring), then raise the heat
so that the jam boils rapidly to setting point, 20-30 minutes.
Pot and cover (pour into sterilized jars and cover).
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