- 4lbs tomatoes, the meatier the better.
- 2 cups sugar (note, the ratio is 1/2 cup sugar to 1lb tomatoes)
- chopped ginger (as much as you want)
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon coriander
- 2 jalapenos, chopped (remove seeds if you like)
- juice from 3 lemons
Throw everything in a medium saucepan. Stir together. Bring to a boil, reduce heat, and simmer for 1 hour and 15 minutes (give or take 15 minutes). Stir often. Remove jam from pot into a bowl to cool. You can then pour it into containers to keep in the fridge or put into jars and given a hot water bath (boil for 40 minutes) and keep in the pantry.