Green tomato jam

Method

1. Clean and weigh after cleaning. Remove the stem and all the hard part around it, as well as any damaged areas.
2. Cut into thin slices. The thinner the slices, the faster the sugar penetrates and the shorter the cooking will be.
3. Macerate for 12 hours with the sugar and the juice of the two lemons, covered, in the refrigerator.
4. Cook for 60–75 minutes over medium heat. Stir often and skim the foam off the surface. The texture should become translucent and syrupy.
5. Do the cold-plate test: if after a minute the drop sets and does not run, the jam is ready.
6. Pot it hot. Fill sterilised jars right up to the rim, close immediately and let them cool standing upright.