INGREDIENTS
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If canning makes you nervous, you can also keep this jam in the refrigerator (or freeze it for long term storage).
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Author: Lauren Keating
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Serves: 2 pints
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Ingredients
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•2 pounds ripe tomatoes
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•1½ cups light brown sugar
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•1 lemon, zested and juiced
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•¼ teaspoon ground ginger (I like roasted ground ginger)
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•4 half-pint jars, sterilized