Ingredients:

  • 4 cups ripe tomatoes, chopped (about 2 pounds or 900 grams)
  • 2 cups granulated sugar (400 grams)
  • 1/4 cup lemon juice (60 ml)
  • 1 teaspoon salt (5 grams)
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon freshly cracked black pepper

Instructions:

  1. Wash and chop the tomatoes. Measure out the sugar, lemon juice, and spices.
  2. In a large pot, combine chopped tomatoes, sugar, lemon juice, and salt.
  3. Bring the mixture to a boil over medium heat, stirring regularly. Reduce to a simmer and cook for about 45 minutes until thickened, stirring frequently.
  4. For a smoother jam, use a food processor or blender to purée the mixture to your preferred consistency.
  5. Stir in ginger, cinnamon, and black pepper. Cook for an additional 5 minutes.
  6. Test for doneness by placing a spoonful on a plate to cool and checking if it holds its shape.
  7. Ladle the hot jam into sterilized jars, leaving about 1/4 inch headspace.
  8. Wipe the rims, seal with lids, and process in a boiling water bath for 10 minutes if preserving long-term.
  9. Remove jars and allow them to cool completely before storing.