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sarah.bragg
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Chop the tomatoes and remove any loose seeds.
Grate the fresh ginger.
Set out a medium saucepot. Add all the ingredients.
Bring to a boil.
Lower the heat and simmer for 1 – 1 ½ hours, stirring regularly, so it doesn’t burn on the bottom.
Once the tomato jam looks thick and glossy, turn off the heat.
Place in jars and either can, freeze, or refrigerate.