Prepare the jars by washing them well and sterilise by drying in a 150°C oven for 10 minutes.
To skin the tomatoes, score a cross into the skins of the tomatoes on their top sides. Cover with boiling water and steep for 10 minutes. They will now peel easily. Dice into small chunks.
Peel the ginger and cut into 2 pieces.Pour the tomatoes, ginger and salt into a large heavy based stainless steel pot.
Add the sugar and stir over a gentle heat until the sugar dissolves. You can feel the sugar on the bottom of the pan like sand.Increase the heat and boil steadily for exactly 4 minutes, stirring constantly. Use a kitchen timer.
Increase the heat and bring to a rolling boil. Boil rapidly for exactly 4 mins. Use a kitchen timer.
Skim the jam with a ladle.Allow the jam to sit for 15 minutes of the tomatoes to settle and distribute evenly.
Remove the ginger and pour the hot jam into warm sterilised jars and cover immediately.
Allow to cool completely, then date and label and store in a cool, dark place.
Refrigerate after opening.
Recipe supplied by Rozanne Stevens