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, stir in the ginger and allow the jam to stand, off the heat, 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.
I LEFT OUT THE GINGER & USED EQUAL WEIGHT SUGAR AND TOMATOES + 3 LEMONS TO EACH KILO OF TOMS. LEFT EVERYTHING TO SOAK FOR 3 HOURS FOR THE SUGAR TO DISSOLVE THEN PURRED IT WITH HAND BLENDER. BRING TO BOIL AND MINE WAS AT SETTING POINT IN 30 mins. - 14 Nov 2009
my easy to make - dad used to add pineapple or passionfruit OR both - whacko on fresh taost and butter
sometimes he would let it simmer until it just began to get darker (caramelise), then quickly remove from heat before it became toffee, woowww - good on ya dad - 01 Feb 2012