Tomato Jam

1.2 kg tomato, to 950 gr sugar
good pinch chilli flakes
knob of grated fresh ginger
pinch salt
about 2tblp lemon juice

Cut out the core of tomato, cut cross at the bottom and insert in boiling water for 3 min.
Take out and place in ice cold water.
Peel skins off and chop roughly into pot with sugar, chilli and ginger.
Cook whilst stirring infrequent.
Add lemon juice and simmer about hour and half.
Stirring in between.
Test the jam by putting some on a plate and run your finger through it and tilt it…If it holds its good…Jam is done

Source: Cathy Price (own recipe), Tried and Tested