Recipe from Dan Glickberg and Mitchel London from Fairway Market!

Makes 2 pints

Ingredients
5 lbs tomato, large dice
2 quarts water
20 ounces sugar
Juice of 1 lemon

Instructions
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.