TOMATO JAM

By BobD

Ingredients

• YIELD 2 CUPS
• 2 1/4 pounds (1 kg) ripe tomatoes (about 5 large)
• 2 1/4 cups (450 g) sugar
• 2 or 3 grinds of black pepper
• Big pinch of salt
• 1 teaspoon freshly squeezed lemon juice

Details

Servings 2

Preparation

Step 1

Peel & seed the tomatoes and cut into 1/2" pieces.

Place the tomatoes in a saucepan and stir in the sugar, pepper, and salt.

Cook over medium heat, stirring frequently to ensure that the mixture is cooking evenly, until most of the liquid has cooked off.

If foam occasionally rises to the top, skim it off with a large spoon. Remove from the heat and stir in the lemon juice.

Ladle the jam into clean jars. Cover tightly, let cool, and refrigerate.

Storage:
The jam will keep for at least 6 months in the refrigerator.