2kg tomatoes
Juice of 3 Lemons
60g chopped crystallised, syrup or glace Ginger
1 1/2kg Chelsea White Sugar

1 : Skin and slice the tomatoes and place into a preserving pan with the lemon juice and chopped ginger. Cook until the tomatoes are soft.
2 : Add the warmed Chelsea White Sugar and cook quickly until the mixture jells.
3 : Bottle and seal while hot.