One of the surprising classics of winter preserving: unripe green tomatoes cooked with sugar and enriched with spices. Their firm texture softens during cooking into a sweet-tart preserve.
Soak the thinly sliced tomatoes in limewater for several hours and rinse them thoroughly. Transfer them to a saucepan with the sugar.
Cook the mixture slowly over low heat with the cinnamon stick until the slices turn translucent.
Add the lemon juice and boil for 5 more minutes. Remove the cinnamon stick. Important: To check the consistency, drip a little onto a plate; it is ready if the line holds.
Fill sterilized jars with the boiling preserves and seal them. Turn the jars upside down to cool, then store in a cool, dark place.
Important: To remove the tomatoes’ bitter taste, soak them first in limewater, then rinse them thoroughly. Do not skip this step. This recipe contains no flour, milk, or eggs; it is plant-based and gluten-free. Fill sterilized jars with the boiling preserves and store in a cool place.
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