Recipe - Tomato Jam

Tomato Jam

Contents

• 2.5 kg Tomatoes (I use a combination of Roma and Grosse Lisse Tomatoes but any type will be fine)
•  5 1/2  cups of sugar (I prefer raw sugar but you could use castor sugar if you prefer to)
• 1/2 cup of lemon juice

Directions

• Boil a saucepan of water and place the washed tomatoes into it for 1 minute or until skin begins to loosen and peel
• Remove the tomatoes from the boiling water, place them in a bowl, allow to cool slightly and then remove all the skins and dispose of them, then place the tomatoes in a clean saucepan (I include about 1 cup of the juice in the bowl of tomatoes as well and it makes a good consistency (jam is firm but slightly runny) bring the tomatoes (and the cup of juice from the bowl of tomatoes) to a rapid boil and stir in the sugar.  Boil rapidly for 15 minutes stirring constantly.
• Add the lemon juice and boil rapidly for another 10 minutes stirring constantly
• Remove the saucepan from the stove and sit it on the sink to cool down slightly
• Fill your sterilized jars with the tomato jam mixture leaving a slight space at the top below the lid, screw on the lids and tip the jars upside down so they are standing on their lids, this should seal them.  I keep mine in a pantry and move them to the refrigerator once the jar is opened