Adapted from Farmer Boy by Laura Ingalls & Little House Cookbook
SERVES: 2 PINTS
2 pounds ripe tomatoes
1½ cups light brown sugar
1 lemon, zested and juiced
¼ teaspoon ground ginger
2 half-pint jars
Add the tomatoes to a blender or food processor. Pulse several times to crush the tomatoes.
Transfer the tomato puree to a medium skillet set over medium heat. Stir in the brown sugar, lemon zest and juice, and ground ginger. Cook, stirring frequently, until the mixture is thick and jammy – this will take about an hour.
Ladle the jam into the jars and seal. Process in water bath canner with boiling water for 10 minutes. The jam is delicious right away, but tastes even better after a few weeks. Shelf life is good for up to one year. Once opened use within 2 months.