Green Tomato Jam
4 pounds green tomatoes
4 1/3 cups sugar
Juice and zest of two medium sized lemons
Rinse and dry tomatoes. Quarter the tomatoes, removing the juice, seeds, and the white center part. Dice the tomatoes.
In a bowl, combine tomato pieces, sugar and lemon juice and zest. Cover and let macerate overnight in the refrigerator.
The next day, pour this mixture into a saucepan and bring to a boil, turn heat down to low and cook for 10 minutes, stirring occasionally. Pour back into the bowl, cool and cover and refrigerate overnight.
The third day, bring the mixture to a boil, skim if necessary and continue cooking on low heat for 10 minutes, stirring occasionally.
Check the set (jam is ready when it begins to hold shape in the spoon), cooking longer if needed. If canning, have sterilized jars and lids ready, fill with hot jam leaving 1/4 inch of headroom in 1/2 pint jars; wipe the rim carefully with the edge of a clean towel dipped in your boiling water, cap and process in boiling-water bath for 10 minutes (remember to adjust for altitude).
This recipe can also be made and stored in the refrigerator or freezer rather than canning.