Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 2500 | Grams | Tomatoes | |
| 1, 1/2 | Teacup | Sugar, Granulated | |
| 1, 1/2 | Teacup | Lime Juice | Freshly prepared |
| 1/3 | Teacup | Garlic (Lason, Losun) | finely chopped |
| 1/3 | Teacup | Ginger (Adhrak) | finely chopped |
| 1/2 | Teaspoon | Salt |
Method
This brilliant jam is fabulous with roast meats, grilled fish or with Indian 'pappadam' crackers.
1. Peel, de-seed and dice tomatoes into 1/2-inch pieces. Place in heavy enamel or stainless steel pan. - with all ingredients.
(Aluminum pans will react with the acidity in this dish.)
2. Bring to a boil, then reduce heat to medium-low heat. This will need to cook for about 1 1/2 to 2 hours. Stir occasionally at first, then check more frequently at end of cooking time to prevent scorching on bottom of pan. Add a little water, if it turns dry, and when jam is thick and shiny, and volume is about 4 cups, it is done. Let cool in shallow pan.
3. Keep refrigerated. Let it come to room temperature, or warm slightly to serve.
Makes about 4 cups.
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