3 pounds yellow tomatoes (cored, chopped peeled)
1-1/2 cup organic sugar
1/4 cup organic lemon juice (preservative free)
1 tablespoon curry powder
1/2 tablespoon salt
1. Put tomatoes, sugar and lemon juice in a big stock pot over medium heat.
2. Bring to a boil, stirring frequently. Lower heat to simmer and cook down, still stirring to keep the jam from sticking and burning. Cook until thickened and reduced in quantity to about half. (Should take 1 to 1-1/2 hours.)
3. After jam thickens, add the curry and the salt. Remove from heat. You can then jar using the standard water bath canning method for sealing jarred preserves or cool completely before storing in the refrigerator for up to 10 days.
Recipe from BELLE JAR CANNING blog