Tomato Jam

• 6lb ripe tomatoes
• 6 lemons
• 6lb

Skin the tomatoes. Grate the lemon rind and put the rind and juice into a pan with the chopped tomatoes. Cook gently until the mixture is reduced to a pulp. Remove from the heat and carefully stir in the sugar, salt and ground ginger. Return to the heat and boil until setting point is reached. Pour into warmed jam jars, allow to cool, seal, and store in a cool, dark place.