Serves: 10
Total Calories: 107
Yield: 2 pints

TOMATO JAM:
juice from one lemon
1/4 scant teaspoon, freshly ground black pepper
1 teaspoon ground ginger, essential, so don't omit it
3 shakes Tabasco hot sauce, Texas Pete
2/3 cup sugar
zest from one lemon
5 pounds tomatoes, fresh from the garden, washed, core removed, cut into chunks (but leave seeds in tact), peel on (seeds and peel add texture and flavor, so don't remove!)
1 teaspoon garlic powder
1 tablespoon salt

A tangy, savory, slightly sweet jam. Use as a condiment for meats, veggies, soups, stew or anywhere you’d use ketchup. Great on grilled meats!

Combine all ingredients in a large stock pot over a medium flame.

Cover and cook, allowing mixture to boil gently; stir occasionally.

Mixture will continue to cook down.

Cook for about 4 hours, checking every half hour to 1 hour to stir.

Once the mixture is thickened and reduced by about ?, turn off heat, cover and leave to cool for about 30 minutes.

Ladle into pint jars, place on lids and cool to room temperature.

Refrigerate up to 1 month.

Nutritional Facts:

Serves: 10
Total Calories: 107
Calories from Fat: 0

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