TomaTo jam


1 kg ripe tomatoes, peeled (see Hints and tips)
1 kg white sugar
juice of 1 lemon

1. cut the tomatoes in half, thinly slice and place in  a heavy-based saucepan.

2. Gently bring the tomatoes to the boil.

3. add the sugar and lemon juice and stir until dissolved.

4. continue to boil, stirring occasionally, until the jam reaches setting point.

5. Pour into hot, sterilised jars or if using immediately into a container to cool, before refrigeration


* You will needknife, cutting board, bowl, weight measure, juicer, heavy-based saucepan, heatproof jug or ladle and preserving jars and lids.

* To peel a tomatoscore the skin very lightly with the point of a sharp knife. Then blanch in boiling water for 1015 seconds, no morethe longer the tomato cooks, the more flesh will be ripped off when you peel the tomato. Don’t drop the tomatoes in iced water after blanching, as this will dilute their flavour.

* Green tomato jam2 kg green tomatoes (1 kg after cleaning), 900 g caster sugar, and juice and zest of 2 small lemons. Rinse tomatoes in cold water and dry with a tea towel. Cut into wedges and remove the
seeds, juice and remove the white centre parts. Dice the tomatoes (about 2 cm) and place in a bowl with the sugar and lemon juice. Cover with plastic wrap and stand overnight. The next day, pour the tomato
mixture into a heavy-based saucepan. Bring to the boil, reduce heat to low and cook for 10 minutes, stirring occasionally. Pour back into the bowl, cover with plastic wrap and again refrigerate overnight. On the third day, bring the mixture to the boil, skim if necessary, and continue cooking on low heat for 10 minutes, stirring occasionally. Check to see if the jam is thick enough and cook a few minutes more if needed. Put the jam into sterilised jars immediately and seal, or for small batches, just refriger


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