1.2 kg tomato, to 950 gr sugar
good pinch chilli flakes
knob of grated fresh ginger
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