Recipes

Preparation

Skin, slice and remove tomatoes’ seeds. Place in a strainer and thoroughly drain away excess liquid. Place fruit and lemon in an 8 cup pyrex jug or bowl. Zap on HIGH (100%) for 5 minutes. Stir in sugar and cinnamon quill; Zap on HIGH (100%) for 5 minutes. Stir in 1-2 tblsp Jamsetta and zap on HIGH a further 5 minutes or until set.
Alternatively, place all the ingredients in a heavy saucepan. Bring to the boil and simmer for 20-30 minutes. Pour jam into sterilised jars.

TIP: to check the setting point, drop a little jam onto a cold saucer. Place in the refrigerator for 2 mins. When a skin forms and wrinkles when touched the jam is set. Extra cooking maybe required to set jam. Setting temperature is 105°C.