Ingredients
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Instructions
- Skin and de-seed the tomatoes and cut into ½” pieces
- Cook over a low heat with the sugar, salt and pepper until most of the liquid has cooked off
- The temperature of the jam should register 105 C
- Remove from the heat and stir in the lemon juice
- Ladle into clean jars, cover tightly, cool and refrigerate
Recipe Notes
Should keep for up to 6 months in the fridge.
Try adding chilli, ginger or cinnamon for a change.