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Tomato Ginger Jam




Source of Recipe


California Tomato Commission


List of Ingredients




5 lb. California tomatoes, fresh
11⁄2 cups white sugar
11⁄2 cups lemon juice, fresh
1⁄3 cup garlic, fresh, thinly sliced or chopped
1⁄3 cup ginger, fresh, fine julienne or minced
1⁄2 tsp. salt



Recipe



� Peel, seed and cut tomatoes into 1⁄2-in. dice. Place in heavy enamel or stainless steel pan. (Aluminum pans will react with the acidity of the tomato.) Add remaining ingredients.

� Bring to a boil then reduce heat to medium low. Cook for about11⁄2 to 2 hours. Stir occasionally checking frequently toward the end of cooking as scorching may occur.

� Jam is done when it becomes thick and shiny and volume has reached 4 cups. Let cool in shallow pan then refrigerate. Can be served at room temperature or warmed slightly.
Yield: 4 cups