2 lbs. ripe yellow tomatoes
2 lbs. white sugar
2 lemons, de-seeded and thinly sliced, then roughly
chopped (or 1 lemon and a handful of sliced kumquats!)
2 oz. crystallized ginger
1 cinnamon stick
Scald and skin the tomatoes. In a pot, cover them with
the sugar and let them sit for 12 hours. Drain the juice off
then and boil it in a heavy saucepot until it’s a heavy
syrup. Add in the tomatoes and the rest of the ingredients
and cook until thick. Ladle tomato jam into sterilized pint
or half-pint jars and seal.
