Tomato Jam

For those of you who find it impossible to believe that tomatoes can work as a sweet, I urge you to try this recipe. Not just because it’s delicious, but because it unfailingly simmers down to just the right consistency…no need to check for “gelling” like you do with standard fruit jams. Believe me, you can’t go wrong. So here it is:

18 fresh tomatoes, for a total of about 3.5 – 4 pounds tomato flesh
2 pounds sugar
1 lemon sliced thin and seeded
Zest and juice of 2 lemons
3 sticks cinnamon

Score the tomatoes by cutting a shallow “x” in the bottom of each, and blanch in boiling water for 2 minutes. When cool remove the skins, core them, squeeze out the seeds and drain in a colander. Combine all ingredients in a large stock pot, bring to the boil, then reduce heat and simmer one hour.

Put jam into hot sterilized jars and process for 15 minutes in a boiling water canner. Makes about 8 half-pint jars.

If you don’t want to go to the trouble of canning, this jam can also be frozen in small bags.