GREEN TOMATO JAM

GREEN TOMATO JAM
1 kg green tomatoes
750 g jam sugar
2 lemons, juice only
Wash the green tomatoes. Add to boiling water for 40 seconds, cool slightly and and then peel. Cut into quarters. Mix them with the sugar and lemon in a large casserole and set aside for 12 hours.
The next day, cook the jam on low heat for 30 minutes, stirring often, because the jam will stick to the pot very quickly!
Fill jars (previously boiled in hot water), wipe the edges of the jars and close them tightly.

Recipe and photo: Chanel Pringle