Tomato Jam

Wash the tomatoes and place them briefly in boiling water so that they can be easily skinned. Remove the stalk, cut into small pieces and then puree finely with a hand blender. Stir the lemon juice, lemon zest, cinnamon and preserving sugar into the tomato mixture and allow to infuse thoroughly for about 3 hours. Bring slowly to a boil while stirring. Boil for four minutes until bubbly. While still hot, pour into screw-top jars and seal. Place jars on lids and allow to cool.

Preparation Tip:

For an aperitif, mix the tomato jam with a little white wine, pour into champagne glasses and top with Prosecco.

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