- 2 pounds ripe tomatoes
- 1 1/2 cups light brown sugar
- 1 lemon, zested and juiced
- 2” piece fresh ginger
- Chop the tomatoes coarsely and place in a heavy, non-reactive pot.
2. Add remaining ingredients and bring to a simmer over medium-high heat. Turn heat to low and simmer until tomatoes break down and mixture becomes thick and jammy. This should take about an hour. Ladle into jars and refrigerate. Jam keeps for up to two weeks in the refrigerator.