Tomato Ginger Jam

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

Makes 4 cups

Ingredients:

5 pounds fresh tomatoes
1 1/2 cups white sugar
1 1/2 cups lemon juice, fresh
1/3 cup fresh garlic, thinly sliced or chopped
1/3 cup fresh ginger, fine julienne or minced
1/2 teaspoon salt

Preparation:

Peel, seed and dice tomatoes into 1/2 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, then
reduce heat to medium-low heat. This will need to cook for about 1 1/2
to 2 hours.

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

When jam is thick and shiny, and volume is about 4 cups, it is done.
Let cool in shallow pan. Keep refrigerated. Let come to room
temperature, or warm slightly to serve.