Peel tomatoes and core stem end. Place peeled tomatoes in a two-gallon non-reactive stock pot. Do not use aluminum. Start boiling the peeled tomatoes; keep stirring and ladling off the thin tomato juice until what remains is semi-thick. Continue this process until most of the thin liquid is removed. While continuing to stir add sugar equal to 2/3 the volume of the purée. Add the lemons after they have been halved and sliced 1/4-inch thick; add cinnamon stick which has been broken into 1x1/4-inch bits. Keep stirring the mixture periodically to keep it from sticking to the bottom of the pot. Continue stirring until jam reaches the consistency you desire. Let the mixture cool until it can be placed in sterile jars. After thorough cooling; seal each jar with paraffin wax or process 5 minutes in a boiling water bath.
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