Recipe from Dan Glickberg and Mitchel London from Fairway Market!
Makes 2 pints
5 lbs tomato, large dice
2 quarts water
20 ounces sugar
Juice of 1 lemon
Boil the tomatoes in water for 4-6 minutes. A rapid boil. Remove the tomatoes from the pot and let sit in a colander for 5 minutes. Drain well. Add the tomatoes to a heavy stainless steel pan and add the sugar and lemon juice. Bring to a rolling boil for 1 minute then reduce to a simmer and simmer for 30 minutes. Skim off whatever foam comes to the surface. Place in a large bowl and let cool for a minimum of 4 hours. The longer the better overnight okay. Serve with a soft stinky cheese and a crusty bread. Store in your refrigerator.
Chet's note: You will know the jam is done when you put it on a plate and it doesn't run.