Tomato jam-RECIPE

[Nat Quinn]

Tomato jam

Pour tomatoes into boiling water –
Remove and pull off peel –
Now weigh your tomatoes –
for every 1 kg of tomatoes, 1kg sugar –
Throw the tomatoes in the bottom of your pot –
Simply push the tomatoes a little fine with your hand –
Now pour the sugar over-
Let stand for a while SO that the sugar begins to melt –

I put my stove at 1 so that it only gives a little heat from below –
Stir regularly- just beware that your sugar does not burn-
Now throw in a chopped ginger root –
Cook for about 2 hours fast – add about 3 tablespoons of lemon juice –
Test your syrup in the fridge to see if your syrup is right.
To test, pour some syrup into saucer and put in the fridge- leave for a few minutes-
If you take it out and you turn the plate sideways, it should run down like a tear drop, if it runs down like water, cook further.
Watch your jam, tomato jam burns easily and you can also cook it too long and then it is sticky – if it is too sticky, add more water and boil again for a while.
Bottle  hot

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