One of the surprising classics of winter preparations, where unripe green tomatoes meet sugar and are enriched with spices. Their firm texture softens with cooking, turning into a sweet-sour profile.
Let the thinly sliced tomatoes sit in limewater for a few hours, then rinse thoroughly, and transfer them with the sugar into a pot.
Cook the mixture patiently over low heat with the cinnamon stick until the slices turn translucent.
Add the lemon juice and boil for another five minutes, then remove the cinnamon stick. Important: if a drop on a plate leaves a trace, the consistency is ready.
Fill sterilized jars with the boiling jam and seal, turn upside down to cool, and store in a cool, dark place.
Important: For the tomatoes' bitter taste to go away, they must first be soaked in lime water and then rinsed thoroughly; don't skip this step. Contains no flour, milk, or egg; it is plant-based and gluten-free. Fill sterilized jars with the boiling jam and store in a cool place.
If you cut the tomatoes into thin slices and let them sit with sugar overnight, the jam turns out clearer and with neater slices.
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