Tomato Jam

Directions

1. 1
   Peel tomatoes and core stem end.
2. 2
   Place peeled tomatoes in a two-gallon non-reactive stock pot.
3. 3
   Do not use aluminum.
4. 4
   Start boiling the peeled tomatoes; keep stirring and ladling off the thin tomato juice until what remains is semi-thick.
5. 5
   Continue this process until most of the thin liquid is removed.
6. 6
   While continuing to stir add sugar equal to 2/3 the volume of the puree.
7. 7
   Add the lemons after they have been halved and sliced 1/4-inch thick; add cinnamon stick which has been broken into 1x1/4-inch bits.
8. 8
   Keep stirring the mixture periodically to keep it from sticking to the bottom of the pot.
9. 9
   Continue stirring until jam reaches the consistency you desire.
10. 10
    Let the mixture cool until it can be placed in sterile jars.
11. 11
    After thorough cooling; seal each jar with paraffin wax or process 5 minutes in a boiling water bath.