Ingredients
- 1.5 kg tomatoes
- 700g caster sugar
- rind and juice of 1 lemon
- 1 cinnamon quill
- 1-2 tblsp Jamsetta
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.