Green Tomato Jam
(adapted from Christine Ferber's Green Tomato with Cinnamon Jam)
4 pounds green tomatoes (2 1/2 pounds net)
4 1/3 cups superfine sugar
Juice (and zest) of two small lemons
Rinse tomatoes in cold water. Dry them with towel. Cut in wedges and remove juice, seeds and the white center parts. Dice tomatoes.
In a bowl, combine the tomato pieces, sugar and lemon juice. Cover with plastic wrap and let macerate overnight.
The next day, pour this mixture into a preserving pan. Bring to a boil and on low heat cook for 10 minutes, stirring occasionally. Pour back into the bowl. cover with plastic wrap and again refrigerate overnight.
The third day, bring the mixture to a boil, skim if necessary and continue cooking in low heat for 10 minutes, stirring occasionally.
Check the set and cook a bit more if needed. Pour into jars and store in refrigerator or freeze.
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