Homemade Tomato Jam

 

4 large ripe tomatoes or 4-6 Heirloom tomatoes (or 1 1/2 lb.), cut into quarters

1 lemon, thinly sliced and seeds removed

1/2 C. water

3/4 C. granulated sugar

3/4 C. brown sugar

 

Place the tomatoes, lemon slices, water, and both sugars in a medium sized heavy saucepan. Set the heat to low (simmer) and cook until liquid has reduced and mixture has thickened. Stir frequently, particularly near the end to ensure the jam does not scorch the bottom of the pan. Note: Cooking time may range from 2 to 3 hours, depending your simmering heat setting. Remove from heat and allow to cool. If not using immediately, put in a covered jar and place in the refrigerator. When getting ready to serve, reheat jam, adding one T. of water at a time if it is too thick.