Tomato jam

Tomato jam

By
From
Encyclopedia of Food and Cookery
Makes
2 kg

Ingredients

Quantity Ingredient
butter
1.5kg very firm red tomatoes, peeled and thickly sliced
1.5kg sugar
3 tablespoons lemon juice
1 lemon, peel sliced
pinch salt

Method

  1. Butter a large heavy saucepan and add tomatoes and sugar. Bring to the boil slowly, stirring until sugar has dissolved, then add lemon juice and peel tied in a muslin (cheesecloth) bag. Boil quickly until setting point is reached.
  2. Stir in salt and remove pan from heat immediately. Remove bag of peel, cool jam a little and pour into hot sterilised jars. Cover and seal.
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