Chop tomatoes, add juice and zest of 2 lemons and grated ginger, cook very slowly for 2,5 - 3 hours until all water is evaporated. Stir occasionally to prevent sticking on the bottom of the pot. Add sugar and cook for another 30mins. Pour the jam into sterilized glass jars and store up to a few weeks. I made 3 medium sized jars out of 2kg tomatoes.
This jam is perfect for meat and cheeses but also tastes great on bread as well as on pancakes or omelettes.