Tomato Jam

1. 1

   To peel the tomatoes, bring a large pot of water to a boil.

2. 2

   When water is boiling, add tomatoes, and leave in the water for 1 to 2 minutes.

3. 3

   Remove the tomatoes from the pot, and put them in a bowl of very cold water (you can even add ice). Let soak for 3 or 4 minutes.

4. 4

   Remove from pan, and the skin will peel off easily.

5. 5

   In a high sided pan, add the tomatoes broken in pieces (with seeds and everything), sugar, cinnamon stick, lemon peel, and lemon juice.

6. 6

   Simmer on a low heat, stirring occasionally.

7. 7

   When boiling (careful of splashing), stir more frequently.

8. 8

   When most of the liquid has evaporated, turn off the heat, and remove the cinnamon stick and lemon peel.

9. 9

   Stir the jam with the mixer, until you reach the desired consistency.

10. 10

    Heat again. To check if the jam is ready, place a little bit on a plate, and run a spoon through it, if the spoon makes a road-like trace, it's ready. Never forget that when cold, the jam will gain even more consistency.

11. 11

    Immediately, pour the jam in sterilized jars, cover, and turn upside down for a few minutes to create a natural vacuum.

No additional tips available.