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I used 2 400 g canned of diced tomatoes.
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Most tomato cans sold at the supermarket are 400g.
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These are all the ingredients you need.
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Use a pot that withstands acid, like an enamel pot.
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Put in the tomatoes, sugar (80-90% of the amount indicated) and lemon juice in the pot, mix and start cooking over medium heat.
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When it comes to a boil, scum will rise to the surface, so scoop off diligently.
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When most of the scum is removed, lower the heat a bit and simmer for about 30 minutes while stirring occasionally.
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Sterilize storage jars in the meantime.
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Put the jars in a large pot of water.
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Boil the jars for about 5 minutes.
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Take out, drain and leave to dry.
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After 30 minutes, it will have reduced quite a bit.
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Taste now and adjust the sweetness.
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If you think it's not sweet enough, add the rest of the sugar.
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Simmer for another 5 minutes and it's done.
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Simmer to the level you like.
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Pour the jam into the sterilized jars while it's still piping hot.
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Fill the jars up to the rim.
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The jars and jam are both very hot, so be careful.
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As soon as the jars are filled, turn upside down and leave them as is.
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The heat of the tomato jam will disinfect the lids.
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When the jars have cooled, the lids will have popped inwards.
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It looks like this when it's done.
