Instructions: The paler the tomatoes, the better the color the jam will be. Even those lightly streaked with pink will do. Core tomatoes and chop in a food processor. Place prepared tomatoes, lemon slices, ginger, and water in a wide 2 1/2 quart saucepan. Place lemon seeds in a metal tea ball or tie loosely in two thicknesses of dampened cheesecloth and add to pan. Bring to boil quickly. Adjust heat to boil steadily about 15 minutes, until tomatoes and lemon peel are tender. Cool, cover, and let stand about 24 hours.

The next day, measure; you should have about 3 3/4 cups. Measure sugar into a bowl, and place tomato mixture in the saucepan. Bring to a boil quickly, stirring to prevent sticking. Add sugar all at once, and continue stirring until jam boils again. Boil rapidly, stirring often during the last 10-15 minutes of cooking to prevent sticking.

It should take 30-35 minutes for the jam to thicken enough so 1/4 teaspoon of it holds its shape after a minute or two on a chilled plate in the coldest part of the refrigerator. Remove from heat while testing. Ladle into hot, sterilized jars, seal, cool, and label. Let stand 1 week for peel to mellow.

1 LESEM, Jeanne
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