Instructions: Prepare jars and lids by washing in hot, soapy water, then sterilizing jars in boiling water for 10 minutes. Leave jars in hot water. Prepare lids according to manufacturers instructions.

Dip the tomatoes, a few at a time, in boiling water for 10 seconds and then drop into ice water. Skin the tomatoes and cut out the stem ends and hard cores. Over a strainer set over a bowl, squeeze out the seeds. Discard the seeds; save the juice. Chop tomatoes coarsely and put tomatoes and reserved juice into a large saucepan or Dutch oven.

Grate the lemon zest (colored part, not the white pith) and add 2 teaspoons to the tomatoes. Squeeze the lemons, strain the juice and add 6 tablespoons of the juice to the tomatoes. Add the ginger and salt.

Bring the mixture to a boil over medium-high heat, stirring occasionally, then lower heat and simmer, uncovered, stirring occasionally, until tomato pieces are soft, about 15 minutes. Stir in the sugar. Raise the heat to medium-high and cook the jam, stirring almost constantly, until a candy thermometer reads 219 degrees (slightly under the "done" temperature for jam), or until a small amount spooned onto a saucer sets quickly when chilled. (Remove pan from heat while testing.) When the jam is done, stir in the coriander and remove from heat.

Ladle hot jam into hot jars, leaving 1/4-inch headspace. Cover with lids and process for 15 minutes in a boiling-water bath. Cool jars on a dish towel before labeling and storing.

This recipe yields 4 to 6 (1/2-pint) jars.

Comments: Yes, it sounds really weird. But it tastes really good. This would be handy to have around for hors doeuvres.

Yield: 4 to 6 half-pints

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