Wash and dry the tomatoes, remove the stem and cut into quarters or eighths (depending on size). Put tomatoes in a saucepan, bring to the boil over low heat and mash. Add the cloves and season with cinnamon and lemon juice. Add the preserving sugar, mix well and bring to the boil again. Let it simmer for 4 minutes. Pour the jam into glasses while hot. Immediately close the jars and turn them upside down for 5 minutes. Then let it cool down completely and keep it dark and cool. Keep opened glasses in the refrigerator.
Ingredients
Print Recipe
Pin Recipe