TOMATO JAM
Ingredients
Instructions
  1. Skin and de-seed the tomatoes and cut into ½” pieces
  2. Cook over a low heat with the sugar, salt and pepper until most of the liquid has cooked off
  3. The temperature of the jam should register 105 C
  4. Remove from the heat and stir in the lemon juice
  5. 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.