Cover tomatoes with boiling water and let stand 5 minutes; drain. Thinly slice enough tomatoes to equal 8 cups and place in a stockpot; add lemon slices. Pour sugar over top. Add vinegar; sprinkle with cinnamon. Refrigerate mixture overnight. In the morning, cook rapidly until tomatoes are clear and liquid is like syrup. Pour into hot sterilized jars and seal.
Tip: Invite a few friends over and can or freeze summer’s bounty assembly-line style…everyone will go home with tasty goodies to fill their pantry.
This Green Tomato Jam recipe is from the Summer In the Country Cookbook. Download this Cookbook today.
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