A great way to use up the last tomatoes from your garden! This jam has a beautiful green color and subtle taste.
• 1 kg tomatoes
• 1 lime
• 1 cinnamon stick
Hollow out the tomatoes and cut them into small strips. Weigh and add the sugar and lemon zest, let marinate overnight. The next day, add the cinnamon and bring to a boil while skimming. Cook 15 min.
Allow it to marinate overnight again.
Then heat the mixture for 1min, drain the tomatoes and pass them through a food mill with large holes. Mix, bring to a boil, skim, lower the heat and cook for 20-25 minutes, stirring until it thickens.
Check the tablecloth and put in jars, adding cinnamon to each one.