TOMATO GINGER JAM

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

Peel, seed and dice tomatoes into 1/2 inch pieces. Place in heavy enamel or stainless steel pan. (Aluminum pans will react with the acidity in this dish.)

Bring to a boil, then reduce heat to med.-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.

Makes 4 cups
Source: California Tomato Commission