- 1 kg ripe tomatoes, peeled
- 1 kg white sugar
- juice of 1 lemon
- Cut the tomatoes in half, thinly slice and place in a heavy-based saucepan.
- Gently bring the tomatoes to the boil.
- Add the sugar and lemon juice and stir until dissolved.
- Continue to boil, stirring occasionally, until the jam reaches setting point.
- Pour into hot, sterilised jars or if using
- Immediately into a container to cool, before refrigeration.
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