Dish of 27 Jan 2010

CHERRY TOMATO JAM

12 servings

Those lovely, sweet Roma tomatoes cook into a most delicious jam. Serve the jam with cheese and ham scones or just as is on thick slices of homemade whole wheat bread.

500 g cherry tomatoes (I used Roma tomatoes)
375 g sugar
juice of 1 lemon
45 ml (tablespoons) fresh ginger, finely chopped
pinch of salt

1. Wash the tomatoes and drain. Place in a saucepan and add the rest of the ingredients. Place on low heat and stir until the sugar has dissolved.
2. Bring the tomatoes to the boil and then simmer until thick, about 45 minutes.
3. Spoon the jam intoa sterilized jam jar and seal. After opening, keep refrigerated

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