1kg (2lb) tomatoes
1 1/2kg (3lb) sugar
juice of 1 1/2 lemons
Chop the tomatoes: you can skin them first if you like, but I find the skin ‘candies’ in the mixture, and adds interest and flavour to the jam.
Add the lemon juice and bring to the boil.
Add the sugar and stir till dissolved.
Boil fast till setting point is reached.
Variation: 2 tablespoons of grated green ginger can be added for an interesting turn of flavour, though I prefer it without.