This is a very popular jam in Spain, where tomatoes are plentiful and far sweeter than the tomatoes we get in this country.

To every 4 tablespoons of tomato pulp, allow 4 tablespoons of sugar, and 1 or 2 tablespoons of brandy or rum.

To obtain the tomato pulp, quarter the tomatoes and put them in a saucepan without any liquid. Place on a slow fire and crush the tomatoes with a wooden spoon. Simmer for 1½ to 2 hours till reduced to a pulp, and rub through a sieve. Put the pulp in a saucepan with the sugar and brandy and simmer on a slow fire till the consistency of jam. This jam makes an excellent filling for cakes.