About as many tomatoes as will go into your largest pot. Scald, peel, cut into small pieces. Cover with 1/2 cup vinegar. This keeps tomato jam from going to sugar. Let sit overnight. Strain, I squeeze the tomatoes a little with my hand. Measure cup for cup, sugar and tomato pulp. Cut 1 lemon in very small pieces, skin and all. Sometimes I add a little ginger. Cook until it forms a web between the prongs of a fork. This may take an hour or more. Stir frequently, especially at the beginning and end.

Pot should be about 3 or 4 quart. Ginger is 1/2 teaspoon.