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Tomato Jam

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Ingredients
  • 6 pounds ripe but firm tomatoes, skinned
  • 10 tbsp lemon juice
  • rind of 2 large lemons
  • 5 pounds sugar
  • 8 ounces preserved ginger in syrup, drained and chopped
Instructions

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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