TOMATO GINGER JAM

Makes 4 cups
5 pounds fresh tomatoes
1½ cups white sugar
1½ cups lemon juice, fresh⅓ cup fresh garlic, thinly sliced or chopped⅓ cup fresh ginger, fine julienne or minced
½ teaspoon salt

Peel, seed and dice tomatoes into ½-inch pieces

Place in heavy enamel or stainless steel pan with remaining ingredients - aluminum pans will react with the acidity in this dish

Bring to a boil; reduce heat to medium-low heat

This will need to cook for about 1½ to 2 hours

Stir occasionally at first, then check more frequently at end of cooking time to prevent scorching on bottom of pan

When the jam is thick and shiny, and the volume is about 4 cups, it’s done

Let cool in shallow pan

Keep refrigerated

Let come to room temperature

This brilliant jam is fabulous with roast meats or grilled fish.