Tomato Jam Recipe

TOMATO JAM

1-1/2 lbs. tomatoes (about 6 med. tomatoes)
1-1/2 tsp. grated green ginger root, or
1 tsp. powdered ginger
3-1/2 c. sugar

Scald tomatoes, dip into cold water to loosen skins, peel. Slice after cutting out the cores. Measure into a large pot, discarding seeds and juice left on cutting board. Add sugar, cup for cup. Stir in the ginger. If green ginger is used, peel it first, then grate or mince. Place pot on stove on high heat, stirring with a wooden spoon until the sugar is dissolved. Maintain a full boil until thick and clear - 220 degrees on a candy thermometer. This takes about 20 minutes. Stir often to avoid burning during the last few minutes. Remove from heat, allow to stand a moment or two for the scum to set, so it may be easily removed. Place in hot sterilized jars, cool slightly and seal with paraffin.

Yield: approximately 2-1/2 12-oz. jars.