Yesterday we drove past a roadside fruit shop that advertised its tomatoes at 9c a kilogram … Bargain! So what to do with a bag full of ripe tomatoes … Make jam of course! When we were growing up, tomato jam was really popular at fetes and markets but you don’t really see it around very much these days and I don’t know why because it is delicious and so easy and cheap to make. I made this for my sister as she is particularly fond of this sweet and tasty spread. Enjoy!
I made the labels using a great little website that gives you several design options which you can then customise with your own information. You can find it here
10 medium ripe tomatoes
6 cups white sugar
Wash, dry and roughly chop the tomatoes. Finely grate the rind from the lemons and then squeeze out the juice. Place the chopped tomatoes, lemon rind and juice, and the sugar in a large, heavy-based saucepan. Stir over medium heat for 30 minutes, or until the jam comes to the boil. Reduce the heat to medium-low and simmer, stirring frequently, for 1 1/2 hours, or until the jam reaches setting point. When setting point is reached, take off the heat and allow to stand for 15 minutes. Remove any scum from the surface and ladle the hot jam into clean, warm jars. Seal and set aside to cool completely. The jam will keep for up to one year in a cool, dark place.